Ingredients:
4 cups Kale (can use any greens preferred), de-stemmed and torn into bite-sized pieces
3 Tbsp Olive Oil
1 Tbsp Garlic, crushed
1 Sweet Potato (may substitute butternut or acorn squash if preferred), cut into bite-sized cubes
½ tsp Sea salt
1 can Cannellini Beans
Directions:
4 cups Kale (can use any greens preferred), de-stemmed and torn into bite-sized pieces
3 Tbsp Olive Oil
1 Tbsp Garlic, crushed
1 Sweet Potato (may substitute butternut or acorn squash if preferred), cut into bite-sized cubes
½ tsp Sea salt
1 can Cannellini Beans
Directions:
- Cut sweet potato into bite-sized cubes and place on a baking sheet sprayed with olive oil. Sprinkle with ½ tsp sea salt. Bake at 375 for 35 minutes.
- Heat oil in a large sauté pan. Once heated, add greens and garlic and cook approximately 2 minutes until greens begin to shrink down and soften. Set aside.
- Add cooked baked potatoes (or winter squash) and can of cannellini beans to Kale. Sauté for 2 minutes. Serve warm.
RSS Feed
