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Kale and butter bean braise

Name: Kale and butter bean braise
Cook time: 20 min
Yield: 2

with salsa verde and toasted garlic pita bread

Ready in around 20 mins

RECIPE FACT:

‘Salsa verde” simply means ‘green sauce’. It’s a great way to get extra goodness from green leafy vegetables into your meals, as well as adding some punchy flavour.

Nutritional Info:

Energy: 2523kj (603Kcal)
Protein: 20g
Carbohydrate: 63g
Fat: 23g
Contains: Sulphites, Gluten, Milk

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Place the butter beans in a colander and rinse under running water. Drain well. Remove the kale leaves from their stalks and discard. Pile the leaves on top of each other and slice into ½ cm strips. Peel and grate the carrot. Remove the Italian parsley leaves from their stalks and roughly chop.
2. TO HEAT THE GARLIC PITA:

Place the whole garlic pita in the toaster – if necessary, cut in half and place cut side facing up in the toaster. Cook until golden brown. Remove and cut into triangles.
3. TO COOK THE KALE AND BUTTER BEAN BRAISE:

Place a non-stick pan over a medium heat with 1 tbsp of olive oil. Once hot add the sliced leeks and cook for 3-4 mins. Add the kale and carrot to the pan, season with salt and cook for 2-3 mins. Add the butter beans with the cherry tomato sauce and cook for 2-3 mins. Season with black pepper.
TO SERVE:

Spoon the kale and butter bean braise into serving bowls and dollop with salsa verde. Sprinkle with parsley and serve with garlic pita triangles on the side.