Warm White Beans with Kale and Garlic

Steps

1. Strip the kale leaves off their stems and tear them into pieces. The stems stay tough however long you cook them.

   5 min

2. Warm the sliced garlic in the olive oil over low heat until it smells sweet. Do not let it brown — browned garlic turns the whole pan bitter.

   3 min

3. Add the kale and two tablespoons of water, cover and let it collapse for five minutes.

   5 min

4. Stir in the beans and the chilli flakes and heat them through, pressing a few against the pan so they thicken the rest.

   4 min

5. Off the heat, squeeze the lemon over, then salt and pepper. The lemon goes in last so it stays sharp.

   1 min

Serving suggestion

Eat it warm from a shallow bowl, with bread to wipe the oil.

Storage

Two days in the fridge. Reheat in a pan, not a microwave — the kale goes slimy in a microwave.

Notes

Every ingredient food is vegan, so the entry derives as vegan. Swapping the beans for chickpeas keeps that true.