Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Bean and Kale Scramble




Source of Recipe


adapted from CalciYum by David and Rachelle Bronfman


Recipe Introduction


Note: This is a very nice way of serving calcium-rich beans and greens
together. Serve hot, but it can also be served cold.


List of Ingredients




1 medium onion, finely chopped
1 cup (170g) of cooked white beans (e.g. great northern, haricot, cannelini
etc.)
1/8 cup (25ml) chopped dill (or use 2 tsp. of dried Italian seasoning
instead)
2 1/2 cups (65g) chopped kale
1 tbsp freshly squeezed lemon juice
One and a half tbsp water
1 tbsp soy sauce (gf if necessary)
1/2 tbsp prepared mustard (optional; gf if necessary)

Recipe



Saut� the onion in the oil over a medium heat for 3 minutes. Add the beans
and dill and cook for a further 3 minutes. Add the remaining ingredients and
saut� for 5 more minutes, stirring occasionally.
Recipe Serves 2