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Beans and Greens

 

.
26

Yield

4

servings

Prep

6

min

Cook

14

min

Ready

21

min

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

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 24428% of calories 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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