- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 34 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 9 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 519 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 457
- Total Fat
- 34 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 9 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 0 mg
- Sodium
- 519 mg
Ingredients
Directions
- Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
- Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.
- Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
- Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating!
