Thursday, January 12, 2012

Pan-Fried Beans and Kale

I modified this recipe to suit my tastes and pantry. I ended up with a dish full of flavor, texture, and nutrition. You can go here for the original recipe, though it does call for parmesan cheese. This barely makes enough to feed two, so you may want to add a bit to the ingredients listed here. Enjoy!

Pan-Fried Beans & Kale
  • 2-3 large leaves of kale, stems removed, finely chopped
  • 2 Tbsp extra light olive oil
  • 2 cups cooked beans, or 1 can beans (I used pinto)
  • 1/4 tsp salt
  • 1/3 c chopped pecans
  • 1/8 tsp nutmeg
  • 1 tsp garlic powder
  • scant 1 Tbsp lemon juice
  • 1/3 c grated nondairy cheese or nutritional yeast

    1. Heat the olive oil over medium high heat in a large skillet.
    2. Add beans in a single layer, stirring to coat. (If using canned beans, be gentle! or you'll end up with mush.)
    3. Add kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.
    4. Stir in pecans and garlic. Wait 10 seconds then stir in nutmeg. Wait 10 seconds to stir in the lemon juice.
    5. Remove from heat and serve with cheese or yeast.
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