Kale, Tomato & Butter Beans
Recipe: #32288
May 26, 2019
Categories: Side Dishes, Cheese, Parmesan, Kale, Onions, Diabetic, Heart Healthy, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, 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 is 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
No special items needed.
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