Sautéed Kale and Green Beans
The vegetables are full of flavour with the beans still having a bit of crunch.
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!
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.