2 slices of good quality bread (I used wholemeal vienna)
1- stalks of kale
Half a tin of cannellini beans (about 200g cooked or 1 cup)
1 clove garlic
Dash of olive oil
¼ lemon
Instructions
Remove the stalk from the kale and tear into small pieces. Drain your cannellini beans.
Heat a fry pan, add a tiny dash of olive oil and add your finely chopped garlic. About 30 seconds later, add your kale. Once you notice that the kale has turned colour and has started to soften, add your beans. It won't take long for it to heat up, and then you're done.
Lightly toast your bread, and then add the kale mix, and squeeze your lemon on top - trust me when I say the lemon makes this sooooo good.
Notes
This kale mix also makes a good salad base - if you open a full tin of beans, cook it with more kale and set aside the rest in the fridge for lunch the next day, to eat with avocado and tomato.
Recipe by Robyn Birkin | Female Business Coach at https://robynbirkin.com/?p=1572