Andrew Purcell, Carrie Purcell
Recipe information
Total Time
10 minutes
Yield
Makes 1 Serving
Ingredients
1
teaspoon olive oil
1
cup kale leaves, thinly sliced
Salt
Pepper
½
cup canned baked beans
2
slices whole wheat bread, toasted
Preparation
Step 1
In a small oven-safe skillet over medium heat, heat oil. Add kale, season with salt and pepper, and cook, stirring, until kale starts to wilt, 3 minutes. Add beans and cook, stirring, until beans are very hot and kale is soft, 4 minutes more.
Step 2
Serve beans and kale over toast.
Nutrition Per Serving
406 calories
8 g fat (1 g saturated)
68 g carbs
15 g sugar
15 g fiber
17 g protein