Bean and Kale Scramble

[Guest guest]

Bean and Kale Scramble

Source: adapted from CalciYum by David and Rachelle Bronfman

 

1 medium onion, finely chopped

1 cup (170g) of cooked white beans (e.g. great northern, haricot, cannelini

etc.)

1/8 cup (25ml) chopped dill (or use 2 tsp. of dried Italian seasoning

instead)

2 1/2 cups (65g) chopped kale

1 tbsp freshly squeezed lemon juice

One and a half tbsp water

1 tbsp soy sauce (gf if necessary)

1/2 tbsp prepared mustard (optional; gf if necessary)

 

Sauté the onion in the oil over a medium heat for 3 minutes. Add the beans

and dill and cook for a further 3 minutes. Add the remaining ingredients and

sauté for 5 more minutes, stirring occasionally.

Recipe Serves 2

 

Note: This is a very nice way of serving calcium-rich beans and greens

together. Serve hot, but it can also be served cold.

 

 

 

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