Kale with butter beans, lemon, chilli & garlic

Adapted from a recipe by Rukmini Iyer

Mix kale with butter beans and the flavours of lemon, chilli and garlic to make this simple yet delicious vegan and gluten-free dish.

Ingredients

3 tbsp olive oil
2 garlic cloves, finely sliced
½-1 tsp chilli flakes, or to taste
1 lemon, zested and juiced
400g can butter beans, drained and rinsed
180g – 200g kale, tough stalks removed, leaves finely shredded

Method

·      Heat the olive oil in a large saucepan over a low heat, then cook the garlic, chilli flakes, lemon zest and 1 tsp sea salt for 3 mins. Stir in the butter beans and warm through for 5-8 mins, stirring frequently.

·      Tip the beans out into a bowl, leaving about 1 tbsp oil in the pan. Return the pan to a medium heat, then add the kale along with 50ml boiling water from the kettle. Cook for 8-10 mins until wilted, stirring often.

·     Take the kale out of the pan and gently mix the beans through. Squeeze over the lemon juice, season and serve warm.