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Sweet Potatoes with Lemony Kale and White Beans
MY QUIET KITCHEN11Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 sweet potatoes (medium/large, For organic I spent $2.70)
- 1 Tbsp. olive oil (Tbsp, optional)
- 1 shallot (or other onion, chopped $.40)
- 2 cloves garlic (minced $.10)
- 1 tsp. lemon zest (cost included in the lemon listed below)
- 1 tsp. sea salt (to taste)
- 1 bunch kale (thick stems removed, chopped, can substitute collards, baby kale, chard, spinach, etc $2 to 3)
- 15 oz. cannellini beans (15 oz can, about 2 cups cooked beans For organic, $.99; otherwise $.79)
- 1 tsp. crushed red pepper flakes (optional $.20)
- 1/2 lemon (cost varies; one small lemon = approximately $.50)
- 1/4 cup pumpkin seeds (raw or pan toasted with a splash of tamari or soy sauce $.44)
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