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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. Crisco® Pure Organic Coconut Oil
- 16 oz. red kidney beans (drained and rinsed)
- 15.5 oz. cannellini beans (drained and rinsed)
- 4 cups kale leaves (thinly sliced fresh)
- 1 Tbsp. minced fresh garlic
- salt
- pepper
- 3 Tbsp. grated Parmesan cheese
- lemon wedges
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Directions
- HEAT coconut oil in large skillet over medium heat. Saute beans, kale and garlic 2 to 3 minutes, stirring constantly.
- REMOVE from heat. Season with salt and pepper. Top with cheese. Garnish with lemon wedges.
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium320mg13% |
| Potassium940mg27% |
| Protein18g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber3g12% |
| Sugars0g |
| Vitamin A210% |
| Vitamin C270% |
| Calcium20% |
| Iron30% |
* 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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