This is a super versatile recipe that I’ve used for years, but has been a staple for shelter-in-place. It’s really flavorful, hearty and can be easily adapted around what you have in your fridge and pantry. It’s great as is, but my favorite way to serve it is over a chewy grain like farro or barley. A great weeknight meal that reheats for easy leftovers.
Adapted loosely from Food Network
- 1 tbsp avocado oil
- 1 chopped onion (can sub shallot, which is also delicious)
- 2 cloves garlic, sliced
- 1/4 tsp red pepper flakes (adjust to desired spice level)
- Juice of half lemon
- Salt + pepper, to taste
- 2 cups kale, washed, stems trimmed and chopped (would be great with any hearty leafy green (e.g., collards) or even broccoli, but I would lightly steam in advance)
- 1 (15-oz can) of any beans (as you can see in the photo, I actually used lentils this time because that’s what I had, but my favorite for this recipe is pinto beans)
- 3/4 cup chicken broth
- Heat oil over medium heat in a Dutch oven or large pan.
- Add onion and garlic slices. Saute until tender, about 3 minutes. Add the red pepper flakes, salt and pepper; stir until fragrant. Add the kale and saute until it cooks down slightly, but is still bright green.
- Add the beans and chicken stock. Cover and let cook on low heat for 10 minutes.
- Add fresh lemon juice and serve.
Nutrition (serves 4): 157 calories, 5g fat (1g saturated), 323mg sodium, 23g carbohydrates, 6g fiber, 3g sugar (0g added), 8g protein