White Bean & Kale Skillet

Ingredients

• 2.0 15ml Vegetable oil, olive
• 1.0 medium (2-1/2" dia) Onions, raw
• 4.0 clove Garlic, raw
• 130.0 g Kale, raw
• 500.0 g Beans, white, mature seeds, canned
• 150.0 g Tomatoes, red, ripe, raw, year round average
• 1.0 tsp, ground Spices, oregano, dried
• 0.5 g Spices, pepper, red or cayenne
• 48.0 g Lemon juice, raw
• 2.0 15ml Seeds, sesame butter, tahini, unroasted kernels
• 20.0 g Seeds, pumpkin seeds (pepitas), raw
• 2.0 15ml Cheese, parmesan, hard

Instructions

1. Heat oil in a wide pan. Cook onion 6 minutes.

2. Garlic and chili flakes, 45 seconds. Don't let the garlic brown.

3. Kale in with a splash of water. Lid on, 4 minutes, until collapsed and dark green.

4. Beans, tomatoes, oregano. Cook 5 minutes, mashing some beans against the pan so it thickens into a sauce.

5. Off the heat: lemon juice and tahini, stirred through. It'll go creamy.

6. Pumpkin seeds and a little parmesan on top.