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Kale, tomato & butter bean salad
heartfoundation.org.au|Helpline 13 11 12

Kale, tomato & butter bean salad

20 - 25 minutes (10 minutes)
Serves Serves 4 (as a side)
  • 1 tablespoon olive oil
  • 1 red onion, finely sliced
  • 2 garlic cloves, crushed
  • 600g cans no added salt butter beans, drained and rinsed
  • 8 button mushrooms, finely sliced
  • 6 ripe tomatoes, roughly chopped
  • 1/2 cup water
  • 1 teaspoon lemon rind
  • 2 cups kale leaves, roughly chopped
  • 2 tablespoon Parmesan cheese, grated, to serve
  1. Heat oil in a large frying pan over medium-high heat. Add red onion and garlic and cook, stirring for 5 minutes or until softened.
  2. Add mushrooms, butter beans, tomatoes, water and lemon rind and cook, stirring occasionally, for 15 minutes or until mushrooms have softened and mixture slightly thickens.
  3. Stir in kale and cook until leaves start to wilt.
  4. Allow to cool. Freeze in an airtight container
  5. Once reheated, sprinkle parmesan cheese over butter beans before serving.

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