Directions:
- Chop all the vegetables (rinse the leeks, kale and cabbage but don't dry them).
- Warm 2 tablespoons of the oil in a heavy, wide skillet.
- Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley and salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
- Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.96 Kcal (460 kJ) | ||
| Calories from fat | 32.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 6% | |
|---|---|---|---|
| Sodium | 655.38mg | 27% | |
| Potassium | 182.54mg | 4% | |
| Total Carbs | 15.87g | 5% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 3.95g | 8% | |
| Vitamin C | 18.4mg | 31% | |
| Iron | 2mg | 11% | |
| Calcium | 60.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 70.87 Kcal (297 kJ) | ||
| Calories from fat | 20.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 6% | |
|---|---|---|---|
| Sodium | 422.41mg | 27% | |
| Potassium | 117.65mg | 4% | |
| Total Carbs | 10.23g | 5% | |
| Sugars | 2.17g | 13% | |
| Dietary Fiber | 2.75g | 17% | |
| Protein | 2.54g | 8% | |
| Vitamin C | 11.9mg | 31% | |
| Iron | 1.3mg | 11% | |
| Calcium | 39.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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