Greens 'n' beans

Greens 'n' beans
  • 6 tbsps plus 1 tsp extra-virgin olive oil
  • 1 large bunch kale, leaves stripped off stems
  • 1 clove garlic, smashed
  • 56g whole, skinned almonds
  • 450g fresh coriander leaves and soft stems
  • 1/4 tsp salt
  • Freshly ground black pepper
  • 2 tbsps water
  • 1 (400g) tin cannellini beans, drained, rinsed
1) Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.

2) Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet; watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.

3) Meanwhile, make the coriander pesto. In a small food processor, whizz up the garlic, almonds, coriander, salt, pepper, remaining olive oil and water until smooth.

4) Remove the lid and check the kale; the leaves should be tender. Add the beans and coriander pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through.

Serve and feel good about all the greens you're eating!

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