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Beans & Greens

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Recipe

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Yield

4 servings

Prep

6 min

Cook

14 min

Ready

21 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
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1 each onions
chopped
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2 cloves garlic
sliced
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¼ teaspoon red pepper flakes
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1 x salt and black pepper
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2 cups kale
washed, stems trimmed and chopped
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15 ounces white beans
1 can, drained
¾ cup stock
chicken
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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1 each onions
chopped
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2 cloves garlic
sliced
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1.3 ml red pepper flakes
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1 x salt and black pepper
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473 ml kale
washed, stems trimmed and chopped
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433.5 ml/g white beans
1 can, drained
177 ml stock
chicken
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Directions

Heat olive oil over medium heat in a large Dutch oven.

Add onion and garlic slices.

Sauté until tender about 3 minutes.

Add the red pepper flakes and salt and pepper; stir until fragrant.

Stir in the kale and let sauté until it cooks down slightly.

Stir in the beans and the chicken stock.

Cover and let cook for 10 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 24428% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 87mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 28%
Sugars g
Protein 23g
Vitamin A 104% Vitamin C 73%
Calcium 15% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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