One of my favourite warm fry-ups is this very simple dish. It takes about 15 minutes to prepare (and the kids eat it too so that’s an added bonus;-). It’s great as the main part of the meal, and also works well as a side with roast veggies, steamed corn, and a piece of pizza. You can also toss some gluten -free pasta or noodles through it too.
Here’s what you need:
Sauteed beans and greens
- 1 bunch of kale (washed de veined and then chopped)(If you don’t have kale, spinach or silverbeet works well too)
- 2 red tomatos (chopped)
- 1-2 cloves of garlic (grated or minced)
- a drizzle of olive oil
- 2 (400g) cans of white beans (rinsed and drained)(eg. Butter beans, cannellini, or our favourite: chickpeas)
- tiny pinch of salt (we love porcini salt but use whichever salt you prefer).
- Pasta (eg. gluten free pene or spirals)
- Heat the olive oil in a pan and then add the garlic and cook until it has turned a golden colour.
- Next add the chopped tomato and cook them down until they become a little soft and mushy and the juices begin to caramelise a bit.
- Next add the chopped kale (or other green) with the pinch of salt. Stir and then cover with a lid for a few minutes until the kale begins to wilt. (Stir every 30 seconds until the kale is ready).
- Add the white beans and stir through then cook until the white beans have heated through.
- If you’d like to add pasta, cook the pasta separately and then once it is ready add it when you add the beans so it can mix through and heat up with the rest of the veggies).
This is such a simple recipe, most week nights during winter when we don’t have a hot meal like Lasagne or a pastry-less pie to eat, we tend to cook something like this up or the Mushroom and lentil dish.
We’ve got even more main meal ideas and delicious warming sides for winter in our season 3 episodes (like creamy dairy, soy and nut free potato bake, yellow split pea dahl, black rice risotto and more, or you could check out this post with tips for easy healthy meal planning and more main meal recipes here.