This lightly spicy serving of kale and beans is one of my favourite vegan dishes to date. It’s easy to make and it doesn’t take up much time. Everybody loves it, even those who hate veggies, especially if you use finely chopped fresh kale. This is a savory dish that fits perfectly into vegan, gluten free diet. This would be the ideal meal for the vegan undergrad in a studio apartment that wants to dabble with eating a more nutritious diet.
- Extra virgin olive oil
- 1 head of garlic (12 cloves)
- 3 tbsp sweet paprika
- 1 tbsp cayenne pepper
- 6 cups kale (250 g)
- ½ cup water (125 ml)
- 3 ½ cups cooked kidney beans (650 g)
- Sea salt (optional)
- Cook the garlic (diced) in a saucepan with a little bit of extra virgin olive oil over medium heat until golden brown.
- Add the paprika and the cayenne, stir and add the kale (finely chopped). Add the water and salt to taste (optional) and cook for about 5 minutes. You can use oil instead of water to cook the kale.
- Add the cooked kidney beans, stir, add more oil if you want (you can add more paprika and salt too) and cook for 5 minutes more.
TIPS TO REMEMBER
- While you may be tempted to go heavy on the oil to boost the flavour, the lighter version is not only just as tasty, but it is healthier for you too
- Canned kidney beans may be used, however, canned foods are usually chock full of additives and preservatives. I’d recommend cooking the dried beans in boiling water for 1 to 2 hours until they are soft.