Kale and green beans are one of those veggies that I keep in my fridge on a regular basis. I always prefer green vegetables since they are a great source of fiber, calcium and iron. They are low in calorie and have a low glycemic index. They are super powerful antioxidants and anti inflammatory.

But most Importantly they taste good!

Here is a wonderful way to use them. I added lima beans because I love the creaminess that it adds as well as I love the different texture in this dish.

It is lemony, fresh, light and a wonderful year-round dish.

Ingredients

1 tablespoons olive oil

1 medium onion, thinly chopped

4 cloves of garlic, minced

6 cups of fresh kale, (I used curly kale)

4 cups fresh green beans

1 tablespoon tamari or soy sauce

zest of 1 lemon

1 tablespoon lemon juice

1/2 teaspoon chilli flakes or more

1 cup cooked lima beans. (dried lima beans cooked in water and some salt until tender. no need to soak the beans before cooking)

1 tablespoon roasted sesame seeds

+salt

Directions

Heat a nonstick pan to medium, add olive oil, onion and sprinkle some salt. Sauté for a couple of minutes until the onion start to get golden, then add garlic and kale, keep sautéing until the kale has shrunk in half. Lower the heat to low, add green beans, soy sauce, lemon zest, lemon juice, chilli flakes and a splash of water, mix. Cover with the lid and let it simmer until the beans are tender. Shake the pan from time to time to distribute the beans and kale evenly in the pan. This should take at least 10-15 minutes, depends on how tender you like your green beans to be. Next add cooked lima beans and mix. Sprinkle sesame seeds on top and a little more chilli flakes if desired, drizzle some olive oil and serve.

Kale, Green Beans & Lima Beans Galore