Beans and kale

Yield: 4 Servings

Measure Ingredient
4 cups Pinto beans, canned; rinsed and drained
2 tablespoons Lemon juice
\N \N Salt and pepper; to taste
¼ teaspoon Crushed red pepper; optional
2 bunches Kale; stems removed
4 \N Cloves garlic; minced
\N \N Salt and pepper; to taste

Slightly mash beans until they hold together. Stir in lemon juice, salt and freshly ground pepper; crushed pepper if desired (or save to top individual servings). Set aside for room temperature serving, or heat in top of double boiler. Wash and chop the greens into small pieces. In large skillet, heat sauteeing liquid of your choice and cook garlic several minutes. Add greens and cook until wilted and bright green. Add salt and freshly ground pepper.

Posted to fatfree digest V96 #246 Date: Thu, 5 Sep 1996 13:37:21 -0600 From: Linda Brock <mcgimp@...>

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