Recipe by: Susan Voisin
I made this last night by adapting a recipe I found on the internet. The original is from CalciYum by David and Rachelle Bronfman, but I’ve changed it enough that it’s now a new recipe.
1 medium onion, finely chopped
2 cloves garlic, minced
2 cans of white beans (great northern beans), drained (about 3 cups)
1 1/2 tbsp. Italian seasoning
6-8 cups chopped kale (about one bunch), thick stems removed
2 tbsp. freshly squeezed lemon juice
1/2 cup water
2 tbsp. soy sauce
Sauté the onion in a non-stick skillet for 3 minutes, or until beginning to brown. (Add a little water if needed to prevent sticking.) Add the garlic, beans and Italian seasoning and cook for a further 3 minutes. Add the remaining ingredients and sauté for 5 more minutes, stirring occasionally. Serve alone or over rice.