Kale ‘n’ Beans
Kale ‘n’ Beans



  • 100g kale, sliced
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, chopped
  • 2 tsp olive oil
  • 2 tsp chopped rosemary
  • Pinch of chilli flakes
  • 400g tin of cannellini beans, drained
  • Squeeze of lemon
  • Salt and pepper
  • Blanch the kale for 2 minutes, then drain and set aside. Heat up the oil in a frying pan, and gently fry the onion, garlic, and celery, before adding the rosemary and chilli. Stir in the kale and beans, and cook through. Season well, add a squeeze of lemon, and serve.
30 mins
2 serving
This recipe pairs perfectly with the Scout 'Southern Valleys' Pinot Noir 2019 from Marlborough, New Zealand.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box