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Ingredients
Method
- 100g kale, sliced
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp olive oil
- 2 tsp chopped fresh rosemary
- Pinch of chilli flakes
- 1 x can of cannellini beans, drained
- 1 lemon, juice only
- Salt and pepper
- Baked potato, to serve
- Blanch the kale for a couple of minutes, and set aside. Meanwhile, fry the onion, garlic, and celery in some olive oil for a couple of minutes to soften. Add the chilli and rosemary, fry a little more, then tip in the beans and cook until heated through. Squeeze over the lemon juice, season liberally, and serve inside a hot baked potato. Perfect!
30 mins
2 serving
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