Stir-frying mushrooms and greens placed over top of a spicy navy bean “hummus” base. Every time I purchase kale for that well-known soup that we all adore, the remainder of the bunch spoils. I keep promising myself that I will use it, but there isn’t enough for a batch of kale chips, so it simply sits in the crisper until I have to toss it at some point. This was my creation, based on a recipe I saw a few months ago and the ingredients I had on hand. serves 4 as a side or 2 as a main meal.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 (15.5 ounce) can navy beans, rinsed and drained
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon crushed red chile flakes
- 3 tablespoons unsalted butter, divided
- 6 ounces sliced fresh mushrooms
- 3 ounces kale, stemmed and finely chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.
- Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.
- Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 13 g |
| Protein | 21 g |
| Saturated Fat | 12 g |
| Sodium | 1300 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I had just cooked a pot of beans with some tomato, garlic, onion, so drained the liquid to create this mock hummus.