White bean salad with garlic and kale

Author: HFG staff

Photographer: HFG staff

This salad is incredibly flavoursome and creamy and easy to make. It works as a simple meal or a side dish.

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

1 tablespoon olive oil
2 cloves garlic, thinly sliced
400g tin cannellini beans, drained
400g tin butter beans, drained
120g bunch curly kale
2 tablespoons parmesan, grated
¼ teaspoons chilli flakes (optional)

Instructions

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1 Heat a pan with the olive oil and add the garlic. Cook over a medium-high heat – this is one of the rare occasions that I’d encourage you to let the garlic go brown, to give the dish a smoky flavour. Add the cannellini and butter beans and tear the kale into small pieces straight into the pan. Season with freshly ground black pepper.

2 Continue to cook for 7–8 min or until just tender but still crisp. Add 1 tablespoon of the parmesan and stir well. Transfer to a serving dish and sprinkle the remaining parmesan on top, along with some chilli flakes, if using. Serve immediately.

Nutrition Info (per serve)

Calories 141 cal

Kilojoules 590 kJ

Protein 9.6 g

Total fat 4.5 g

Saturated fat 1 g

Carbohydrates 15.9 g

Sugar 1.6 g

Dietary fibre 8.8 g

Sodium 39 mg

Calcium 111 mg

Iron 2.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.