Recipe courtesy of Aarti Sequeira
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Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

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!

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