Beans and Kale On Toast
Ingredients
- 1 clove garlic
- 1 tsp turmeric ground
- 1 pinch black pepper
- 2 handfuls kale shredded, tough stalks removed (or chard)
- 1 can borlotti beans or cannelini beans
- 2 shallots sliced
- 1 tsp extra virgin olive oil plus extra for drizzling
- 1 tbsp Parmesan cheese grated, optional
- 1 tbsp water if needed
Servings:
Instructions
- Crush the garlic and set aside
- Wash the kale thoroughly
- Sauté the shallots in the olive oil in a saucepan for a few minutes, before adding the garlic and turmeric. Sauté for another minute.
- Add the kale and stir for a couple of minutes until wilted. Add the drained beans, the water (only if your kale seems dry - you don't want it to stick to the pan), lower the heat and cover. Leave for a few minutes until the beans are heated through.
- Add black pepper, grated parmesan (if using), drizzle liberally with extra virgin olive oil, and serve on wholegrain or sourdough toast.
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kale
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