White Bean salad with garlic and kale
- 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)
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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)
Total fat 4.5g
–Saturated fat 1g
Dietary fibre 8.8g
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