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Kale and butter bean braise

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: 2497kj (596Kcal)
  • Protein: 22g
  • Carbohydrate: 149g
  • Fat: 13g
  • Contains: Sulphites, Gluten, Milk, Soy, Sulphites
Serving Amount:
Serves 1 person
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. Use half the carrot, peel and grate.

  • 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 a further 2-3 mins. Season with black pepper.

  • TO SERVE:

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

Ingredients In your box:
  • 1 pot of butter beans
  • 1 pot of cherry tomato sauce
  • 1 pack of garlic pita
  • 1 pot of salsa verde
  • 1 bag of sliced leeks
  • 1 bag of kale
  • 1 carrot
  • 1 bag of Italian parsley

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