Madison Fogle: Sauteed Beans and Kale Side Dish

canned beans

🥗Healthier: dried beans

💰Cheaper: canned lentils

Dried beans are more economical and can be cooked in bulk.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Using water saves costs while still providing moisture.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Add chopped kale to the skillet, stirring to coat with oil.

Pour in vegetable broth and cover, cooking until kale is wilted, about 5-7 minutes.

Add canned beans (drained and rinsed) to the skillet, stirring to combine.

Season with salt, black pepper, and nutmeg to taste.

Cook for an additional 3-4 minutes until beans are heated through.

Remove from heat and drizzle with lemon juice.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary