Tuscan White Beans with Kale - mds.CulinaryMedicine.org
staging.mds.culinarymedicine.org
This healthy side dish recipe makes two sides at once (a starch and a vegetable), but takes about an hour to cook, so make extra.
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Colander
- Skillet
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 2 tsp. Olive oil
- 1 large White or yellow onions (minced)
- 2 15 ounce can Canned no salt added white beans (drained and rinsed)
- 6 cups Water
- 1 tsp., whole Fennel seed (crushed into powder)
- 1/2 tsp., leaves Dried basil
- 1/2 tsp., leaves Dried oregano
- 1/2 tsp. Dried marjoram
- 2 tsp. No salt added tomato paste
- 1/2 tsp. Salt
- 1 dash Black pepper (to taste)
- 1 tsp. Honey
- 8 ounces Kale, raw (cut into thin strips)
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