Kale, tomato and butter bean salad
4 serves
10 m
20 m
Ingredients
- 1 tablespoon olive oil
- 1 red onion, finely sliced
- 2 garlic cloves, crushed
- 600 g cans no added salt butter beans, drained and rinsed
- 8 button mushrooms, finely sliced
- 6 ripe tomatoes, roughly chopped
- ½ cup water
- 1 teaspoon lemon rind
- 2 cups kale leaves, roughly chopped
- 2 tablespoon Parmesan cheese, grated, to serve
Method
Step 1
Heat oil in a large frying pan over medium-high heat. Add red onion and garlic and cook, stirring for 5 minutes or until softened.
Step 2
Add mushrooms, butter beans, tomatoes, water and lemon rind and cook, stirring occasionally, for 15 minutes or until mushrooms have softened and mixture slightly thickens.
Step 3
Stir in kale and cook until leaves start to wilt.
Step 4
Allow to cool. Freeze in an airtight container.
Step 5
Once reheated, sprinkle parmesan cheese over butter beans before serving.
