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Cannellini Beans & Kale

  By Kris Giovanini  

October 26, 2015

Make this nutritious dish a regular in your meal planning.

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1 large onion, thinly sliced

¾ cup vegetable broth

2 bunches curly kale, torn into bite size pieces (or use dinosaur kale)

2 15 oz. cans (30 oz. total) cannellini beans, drained and rinsed

zest and juice of 1 lemon

2 T sesame seeds

1 tsp. toasted sesame oil (optional)

1 tsp. Bragg Liquid Aminos (optional)


Heat a large skillet over medium heat.

Add the onion and ½ cup of the broth and sauté for 3 to 5 minutes.

Add the kale and remaining broth, beans, and lemon zest and juice.

Cook and cook over low heat until the kale is tender.

Sprinkle with sesame seeds and the oil and Braggs, if using.

Beans taste best if made the day before using. So, cook your beans the day before making this dish if you are not using canned beans. For tips and information on cooking beans, please see the "How To Cook Legumes" page under our Vegan Diet Section.



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