Chef Jacquie Recipe
Ingredients:
- Bunch of kale
- 1 can of cannellini beans
- 3 Tablespoons of extra virgin olive oil
- 3 cloves of garlic, sliced
- pinch of red pepper chili flakes
- 1/8 teaspoon of kosher salt
- a pinch of fresh ground black pepper
Remove kale from stalk and trim away all hard stems. Clean kale to remove dirt or sand and then tear into bite sized pieces.
In a large frying pan, over medium heat, add oil, chili pepper flakes, salt, pepper and kale, sauté for a few minutes. Add garlic and sauté for 2 more minutes, then add beans, 1/2 can of water and stir. Bring to a boil and then reduce heat to low and simmer for about 10 minutes. If drying out, add a little more water, you want to create a nice creamy sauce. Serve with crusty Italian bread
beans , chef jacquie's recipes , cooking , dinner , extra virgin olive oil , garlic , kale , side dish , Sides , vegan , vegetarian
