Show: Food Exposed

White Beans & Kale – Food Exposed

White Beans & Kale

 

Servings: 4            Serving Size: 2 cups

Ingredients:

1tbsp.extra virgin olive oil

3cloves       garlic, minced

10cups  kale, stems removed and chopped

½cupreduced sodium vegetable broth

1tsp.NutriFit Mediterranean Salt Free Spice Blend

¼tsp.black pepper

1 ½cupspasta, cooked al dente and drained

1tbsp.fresh lemon juice

2cupswhite beans (cannellini or other)

¼cupflat leaf parsley, chopped

¼cupfeta cheese, crumbled

Directions:

1.  Heat oil in a large nonstick skillet over medium-high heat.  Add garlic; saute 1 minute.  Add kale, broth, spices and pepper, stirring to combine.  Cover, reduce heat to medium and simmer 5 minutes or until kale wilts, stirring occasionally.

2.  Add pasta, juice and beans to pan, stirring to combine; cook 1 minute or until mixture is thoroughly heated.

3.  Divide pasta mixture evenly among 4 plates; sprinkle each serving with 1 tablespoon parsley and 1 tablespoon cheese.

 

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