Braised Kale and Dark Red Beans
Serves 4
A delicious and quick dish, packed with protein,calcium and vitamin D. Serve with warm quinoa
Write a review
Print
123 calories
13 g
0 g
8 g
4 g
1 g
159 g
206 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
159g
Servings
4
Amount Per Serving
Calories 123
Calories from Fat 67
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 206mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
10%
Sugars 0g
Protein 4g
Vitamin A
350%
Vitamin C
228%
Calcium
16%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons of olive oil
  2. 1 shallot, chopped
  3. 2 cloves of garlic, chopped
  4. 1 pound of Kale, trimmed, washed and chopped
  5. 2 tablespoons of red wine vinegar
  6. ½ cup of vegetable or chicken stock (I used vegetable stock)
  7. 1 can of dark red kidney beans, rinsed and drained
  8. 1/8 teaspoon of red pepper flakes
  9. Salt and pepper to taste
Instructions
  1. Heat olive oil
  2. Over medium heat, add shallot and garlic and cook until soft and onions are translucent
  3. Add kale and toss while cooking. Cook for 2 minutes until kale starts to soften
  4. Add the red wine vinegar cook for 30 seconds and then add the ½ cup of broth
  5. Reduce heat to low
  6. Toss in the kidney beans and red pepper flakes mix thoroughly and heat through
  7. Salt and pepper to taste
beta
calories
123
fat
8g
protein
4g
carbs
13g
more
Mary Opfer Nutrition https://maryopfernutrition.com/