A super simple, very versatile recipe is here to end the month of February. It's still very cold and uncomfortable, which makes me crave a lot of warm, cooked foods. And while we know that leafy greens are the foundation of vibrant health, eating them in a raw salad is just not my kind of things right now. That is why I like to quickly stir fry them or add them to soups in the last few minutes of cooking. In this recipe I stir fry kale with onion and white beans. That's it! The big flavor comes from the sauce with lemon and caper. It's zesty and salty, and balances the bitterness of kale very nicely. Give it a try!
And in case you don't have kale, you can use any other kind of leafy green. The same of course always goes for your beans. Use whatever you have in your pantry or already cooked in the fridge!
Preparation time: 10 minutes (excludes bean cooking time)
Makes 1 serving:
- 1/4 white onion, finely chopped
- 1 Tbsp extra virgin olive
- 3 kale leaves, finely chopped
- 1/2 cup white beans (already cooked or from a can)
For the sauce:
- 1 garlic clove, minced
- 1 Tbsp capers
- 1 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
- 1/2 tsp raw honey (or other liquid sweetener of your choice)
- 1/4 tsp mustard
- zest of 1/2 lemon
- sea salt and freshly ground black pepper
Start with a big pan or wok. Add the olive oil and onion, and heat over medium heat, and stir occasionally for 5 minutes until slightly browned.
In the meantime, whisk all ingredients together for the sauce. Set to the side.
Once the onions are browned, add the finely chopped kale. Make sure you chop this into very thin ribbons, otherwise it may be a big mouthful to eat! Also add the beans, together with 1/4 cup of water.
Stir for 3-4 minutes until the kale is wilted, and the beans are heated.
Take off the heat, stir in the sauce, and serve.
It's also very yummy as a leftover mixed with some brown rice or quinoa.