Spicy Kale with Cannellini Beans



  • 2 1/2 cups cooked cannellini beans
  • 2 bunches kale, de-stemmed and chopped
  • 2 tsp cold-pressed, virgin coconut oil
  • 1/2 tsp crushed red pepper (or to taste)
  • 2-3 cloves garlic, minced
  • 1/3 cup chopped onions
  • 1 tbsp lemon juice or apple cider vinegar (or more to taste)
  • sea salt and fresh black pepper to taste
  • 3 tbsp water



Heat coconut oil in a pan and cook onions over medium heat. When onions are browned, place your kale in the pan with the onions, add the 3 tbsp of water to steam. Add garlic, lemon juice, red pepper and stir occasionally until kale is wilted. Add in your remaining ingredients, and your beans, toss and serve.
Eat Healthy and Thrive



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