Kale and Kidney Bean Salad

Kale and Kidney Bean Salad

Kale and Kidney Bean Salad

Ingredients
  • 1 cup low-sodium vegetable broth, divided into 1/2 cups
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon of each Italian seasoning and crushed red pepper
  • black pepper, to taste
  • 6 cups shredded kale
  • 1/2 lemon
  • 1 (15 oz.) can low-sodium organic kidney beans, drained and rinsed
Steps
  1. Over medium-low heat in a medium pan, add 1/2 cup veggie broth, onion, garlic and spices; cook for 5 minutes.
  2. Add kale, lemon and the remaining 1/2 cup veggie broth. Cover the pan and cook for another 5 minutes, or until the kale is wilted and tender.
  3. Add kidney beans, lower heat and cook for another 5 minutes uncovered.

What’s cooking in your kitchen for Meatless Monday?

3 thoughts on “Kale and Kidney Bean Salad

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