Bean and Kale Scramble
adapted from CalciYum by David and Rachelle Bronfman
1 medium onion, finely chopped
1 cup (170g) of cooked white beans (e.g. great northern, haricot, cannelini
1/8 cup (25ml) chopped dill (I usually use 2 tsp. of dried Italian seasoning
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)
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.
Recipe Serves 2
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.