Bean and Kale Scramble

Apr 5 2010 | by archives | 3 Comments » |
Tags: Eat To Live, gluten-free

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adapted from Calciyum!: Delicious Calcium-Rich Dairy-Free Vegetarian Recipes
by David and Rachelle Bronfman
Serves 2

Ingredients:

1 medium onion, finely chopped
1 cup (170g) of cooked white beans (e.g. great northern, haricot, cannelini etc.)
1/8 cup (25ml) chopped dill (I usually use 2 tsp. of dried Italian seasoning instead)
2 1/2 cups (65g) chopped kale
1 tbsp freshly squeezed lemon juice
One and a half tbsp water
1 tbsp soy sauce
1/2 tbsp prepared mustard (optional)

Directions:

Sauté the onion in the oil over a medium heat for 3 minutes. Add the beans and dill and cook for a further 3 minutes. Add the remaining ingredients and sauté for 5 more minutes, stirring occasionally.

Note: This is a very nice way of serving calcium-rich beans and greens together. I serve it hot, but it can also be served cold.

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3 Responses to “Bean and Kale Scramble”

1. Tametarian Says:

   May 12th, 2012 at 4:37 pm

   Instead of soy sauce, which has gluten, use Braggs. Not a lot of sodium like others.
2. Veggiemommy Says:

   June 5th, 2011 at 6:14 pm

   I didn’t have white beans so I used garbanzos. I tweaked some of the other ingredients to taste, but yum! This was really good! I don’t have any experience with kale, so this was a good introduction.
3. Sara Says:

   May 24th, 2011 at 8:28 pm

   This recipe calls for soy sauce, though soy sauce isn’t actually gluten-free. Try a wheat-free Tamari instead.