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Kale, tomato and butter bean salad
- 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
- 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.
- 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.
- Stir in kale and cook until leaves start to wilt.
- Allow to cool. Freeze in an airtight container
- Once reheated, sprinkle parmesan cheese over butter beans before serving.
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