Kale, Carrots, and Kidney Beans
INGREDIENTS
2 c chopped, fresh kale
1 carrot
1 cubed turnip (1/2”) cube
2 tsp cooking oil
2 cloves garlic, minced
1 small can kidney beans, rinsed and drained
2 T raisins
1-2 T crushed walnuts or almonds
INSTRUCTIONS 1. Remove the kale off central stem, wash and chop into smaller pieces, slice carrots, and cube turnips.
2. Add water to bottom of a large pot and put a steamer basket inside, then add the kale, carrots, and turnips in layers.
3. Steam for 10 minutes, until tender but not mushy. Set aside.
4. Put oil in a deep non-stick skillet. Heat oil, add garlic, and sautѐ for a minute, then add the beans and cook for 2 minutes.
5. Add the raisins and nuts and stir for another minute, then add the steamed veggies and stir until blended. Serve warm.
NUTRITION INFO (2 SERVINGS)
Calories 395, Saturated fat 1g, Carbohydrates 65g, Protein 16g, Sodium 450mg
