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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup dried beans (~2 cups cooked, we used a variety of heirloom beans, however any dried bean would work)
- 3 Tbsp. extra-virgin olive oil
- 2 red onions (small, diced)
- 4 cloves garlic (minced)
- 1 tsp. stone ground mustard
- 1/2 cup dry white wine
- 1 cup low sodium vegetable stock
- 1/2 tsp. salt
- 1/4 tsp. cracked black pepper
- 1/2 bunch kale (de-stemmed and chopped)
- 3 endive (small, chopped)
- 2 Tbsp. fresh parsley (chopped)
- shaved Parmesan (to taste, ~2 oz or 1/2 oz per dish)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium410mg17% |
| Potassium2190mg63% |
| Protein14g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber19g76% |
| Sugars3g |
| Vitamin A340% |
| Vitamin C170% |
| Calcium40% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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