Kale, Tomato & Butter Beans
Recipe: #32288
May 26, 2019
Categories: Fresh Tomatoes, Dinner, Lunch, Side Dishes, Dairy, Cheese, Parmesan, Vegetables, Kale, Onions, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Diabetic, Heart Healthy, Vegetarian more
"From our Sunday newspaper The Sunday Times and their healthy eating promotion. Times are estimated. Serving size is 2 as a main or 4 as a side."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (947.6 g)
- Calories 315.8
- Total Fat - 10.4 g
- Saturated Fat - 2.1 g
- Cholesterol - 4 mg
- Sodium - 122.3 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 14.3 g
- Sugars - 23.5 g
- Protein - 16.6 g
- Calcium - 335.2 mg
- Iron - 5.7 mg
- Vitamin C - 175.9 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a large frying pan over medium-high heat and add red onion and garlic and cook, stirring for 5 minutes or until softened.
Step 2
Add mushrooms, butter beans, tomatoes, water and lemon rind and cook, stirring occasionally, for 15 minutes or until mushrooms have softened and mixture slightly thickens.
Step 3
Stir in kale and cook until leaves start to wilt.
Step 4
Sprinkle parmesan cheese over butter beans before serving.
Tips & Variations
No special items needed.
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