Kale, Tomato and White Bean Saute |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
1 shallot minced |
2 teaspoon(s) garlic minced |
2 teaspoon(s) fresh rosemary finely chopped |
1 teaspoon(s) smoked paprika |
1/4 teaspoon(s) salt |
6 cup(s) chopped kale leaves, stems removed about 3/4-1 lb |
2/3 cup(s) low sodium chicken broth |
1 15.5 oz can white cannellini beans rinsed and drained |
1 14.5 oz can fire roasted tomatoes |
2 tablespoon(s) roasted salted sunflower seeds |
2 teaspoon(s) olive oil |
Directions:
1. Heat oil in large nonstick skillet over medium heat. Add shallot, garlic, rosemary, paprika, and salt. Cook, stirring occasionally, until shallot is softened, about 3 minutes. Add broth and stir to combine. Then add kale, cover and cook for 6 minutes, stirring occasionally.
2. Stir bean and tomatoes into kale. (If using browned meat, add at this time). Cover and cook for 5 minutes.
|
|