Kale Greens & Beans
I’m not a big fan of kale, I kind of think it’s an over hyped vegetable and that it is in way more dishes than it needs to be. With that being said, I do believe that there is a time and place where kale is appropriate i.e. kale Caesar salads, smoothies, and this recipe. I have been making this particular recipe with kale as a side dish for certain meals ever since kale became popular about 6 years ago. I will be real with you though, when I first started making this I would ladle on the Parmesan cheese in cups and I would use chicken broth as my simmering liquid. With those days behind me, I have fully “veganized” this recipe and do not miss those unnecessary ingredients at all. Additionally, as I no longer “believe” in the 3-item meal system (meaning 1 main protein and 2 side dishes) this dish can definitely serve as a full meal especially when you add orzo or any other starch of choice.
½ t. olive oil
1 large or 2 small cloves of garlic, minced
1 head dino kale, stems removed, sliced into bite sized pieces
½ “chik’n” or vegetable bouillon cube
½ cup water
⅔ cup cannellini beans, rinsed & drained
In a large sauté pan with a cover add in oil over medium high heat. Add in garlic cloves and sauté for about 1 minute. Add in kale and, bouillon cube, and water and bring to a boil. Lower heat to a simmer, add in cannellini beans, and cover sauté pan until kale is significantly wilted and most of the liquid has evaporated.
Top with vegan Parmesan or nutritional yeast and red pepper flakes!
Makes ~1 main dish serving and ~2 side dish servings.