Here’s a power bomb combination that will fill you up, boost your energy and give you a double feel-good aftertaste, because it’s delicious and healthy at the same time!
I usually eat this dish on its own, but if you’re extra hungry, you can serve it over steamed rice, and it will be even more toothsome. A simple, flavor-packed dish that easily checks all the points you can want from a meal!
about 3 cups cooked cannellini (white kidney, navy or Great Northern) beans or 2 (15oz) cans beans, drained
Wash the kale and drain it. Strip the greens off the tough stems (discard stems) and cut the leaves into 1/2 inch strips.
Heat the olive oil in a large non-stick skillet. Over medium high heat, cook the onions until they are limp, then add the kale a little at a time, stirring until it wilts and turns brightly coloured. Add the sesame oil, salt to taste and plenty of fresh ground black pepper.
Add the beans to the pan with the kale and stir them around to heat thoroughly. Finally, add the chopped tomato. You can remove the kale to a warm serving plate and keep warm, stir the beans in the skillet until they are hot and then serve alongside the kale. Either way serve with crusty bread or spooned over hot polenta.
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