This sautéed kale and green beans recipe is one of my own. I've seen loads of sautéed kale recipes online, and have made it in the past. My original plan when buying the kale was to sauté it on it's own, but then decided I'd combine the 2 vegetables.
A delicious and versatile side dish...the vegetables are full of flavour with the beans still having a bit of crunch. Enjoy as a side with a roast dinner or with any pan fried or grilled meat or fish.
Tips
- Get ahead – the beans can be blanched earlier in the day. Cool and then keep in the fridge until needed at step 2.
- This sautéed kale and green beans recipe is easily adapted if you’re cooking for less or more people.
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How to make this Sautéed Kale and Green Beans
Ingredients
- 200g green beans, ends trimmed
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 200g kale, coarse parts of the stems removed and chopped
- 3 cloves garlic, very finely chopped
- 0.25 tsp salt
- freshly ground black pepper
- 0.25 lemon, juice only
Instructions
- Add the trimmed beans to a saucepan of boiling water. Season with the tsp of salt and cook for 2 minutes. Drain and rinse under cold water, then set aside.
- In a large skillet or frying pan, heat the oil over a medium heat. Add the kale, garlic, salt and season well with freshly ground black pepper. Toss or stir with tongs for 2 minutes, then add the blanched green beans. Continue stirring for another 2 minutes until the kale has wilted down.
- Turn off the heat and squeeze over the lemon juice. Stir, then check the seasoning, adding more if needed. Transfer to a serving dish and enjoy!
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Sautéed Kale and Green Beans
Ingredients
- 200 g (7.1 oz) green beans ends trimmed
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 200 g (7.1 oz) kale coarse parts of the stems removed and chopped
- 3 cloves garlic very finely chopped
- 0.25 tsp salt
- freshly ground black pepper
- 0.25 lemon juice only
Instructions
- Add the trimmed beans to a saucepan of boiling water. Season with the tsp of salt and cook for 2 minutes. Drain and rinse under cold water, then set aside.
- In a large skillet or frying pan, heat the oil over a medium heat. Add the kale, garlic, salt and season well with freshly ground black pepper. Toss or stir with tongs for 2 minutes, then add the blanched green beans. Continue stirring for another 2 minutes until the kale has wilted down.
- Turn off the heat and squeeze over the lemon juice. Stir, then check the seasoning, adding more if needed. Transfer to a serving dish and enjoy!
Notes
- Get ahead – the beans can be blanched earlier in the day. Cool and then keep in the fridge until needed at step 2.
- This sautéed kale and green beans recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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