Butter beans with kale, lemon, chilli and garlic

• olive oil↗3 tbsp tbsp
• garlic cloves↗2

  thinly sliced

• ½-1 tsp chilli flakes

  to taste

• lemon↗1

  zest and juice

• canned butter beans (400g)

  drained and rinsed

• kale↗180g g

  stems removed, leaves finely sliced

Step-by-step instructions

1. 1

   Heat the olive oil in a large pot over low heat, then sauté the garlic cloves, chilli flakes, lemon zest and 1 tsp sea salt for 3 minutes. Add the butter beans and warm for 5‑8 minutes, stirring frequently.

2. 2

   Transfer the beans to a bowl, leaving about 1 tbsp of oil in the pot. Return the pot to medium heat, add the kale together with 50 ml of boiling water. Cook for 8‑10 minutes, until the leaves wilt, stirring frequently.

3. 3

   Remove the kale from the pot and gently mix it with the beans. Squeeze in the lemon juice, season to taste and serve warm.