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Ingredients
US|METRIC
1 SERVINGS
- 2 Tbsp. water
- 1 oz. red onion (1 slice* of)
- 2 oz. red capsicum (1/2 of a, / bell pepper / sweet pepper)
- 3 oz. kale (3 cups, loosely filled chopped)
- 6 oz. cannellini beans (tinned, drained and rinsed well)
- 0.5 oz. seeds (1 dessert spoon in total sunflower and pumpkin seeds)
- fresh basil
- salt
- black pepper
- balsamic vinegar
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Directions
- ‘Pan fry’ the onion and capsicum in the two tablespoons of water, add chopped kale and stir lightly over heat until the kale softens. Add rinsed and drained Cannellini beans followed by the seeds. Add salt and pepper to taste. Stir lightly until cooked dry and all ingredients are heated through. Add fresh basil to taste. Lightly sprinkle with balsamic vinegar and serve.
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