Beans And Kale
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans, Low-fat | 4 | Servings | |
INGREDIENTS
| 4 | c | Pinto beans, canned rinsed |
| and drained | ||
| 2 | T | Lemon juice |
| Salt and pepper, to taste | ||
| 1/4 | t | Crushed red pepper, optional |
| 2 | Kale, stems removed | |
| 4 | Cloves garlic, minced | |
| Salt and pepper, to taste |
INSTRUCTIONS
Slightly mash beans until they hold together. Stir in lemon juice, salt and freshly ground pepper; crushed pepper if desired (or save to top individual servings). Set aside for room temperature serving, or heat in top of double boiler. Wash and chop the greens into small pieces. In large skillet, heat sauteeing liquid of your choice and cook garlic several minutes. Add greens and cook until wilted and bright green. Add salt and freshly ground pepper. Posted to fatfree digest V96 #246 Date: Thu, 5 Sep 1996 13:37:21 -0600 From: Linda Brock <mcgimp@dmi.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 11
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 644.4mg
Potassium: 682.7mg
Carbohydrates: 38g
Fiber: 11.1g
Sugar: 2.7g
Protein: 11.3g