Try our brilliant, tasty recipe and you’ll be full of beans
It’s not so long ago that most of us had never really heard of kale – let alone eaten it! It’s one those vegetables that’s become incredibly popular on restaurant menus and in home cooking as a result of featuring in TV foodie programmes, celebrity chef books, blogs and social media. These days it’s cool to eat kale – and it’s very healthy for you, too.
KALE WITH CANNELLINI BEANS AND PANCETTA
- 1.5 tablespoons olive oil
- 1 small red onion
- 3 cloves garlic
- 1 bunch kale, stems removed and roughly chopped
- 1 bunch beetroot greens, stems removed and roughly chopped
- 2 rashers pancetta or streaky bacon
- 400g drained cannellini beans
Chop the onion and gently cook in the olive oil in a large frying pan over a medium heat until soft. Add the garlic (crushed) and cook for another minute or two. Next add the chopped kale and beetroot greens before partially covering the pan, continuing to cook over a medium heat for a few more minutes.
Meanwhile, cook the pancetta (or streaky bacon) until it is nice and crispy. Roughly chop then add to the kale mixture and stir. Add the beans then cook partially covered again until the greens are tenders (approximately five minutes).