- 1 cup chicken stock or water
- 1 bunch kale, cleaned and chopped into bite-sized pieces
- 1 1/2 cups cooked white beans (Cannelini or Great Northern)
- 2-3 garlic cloves, peeled and thinly sliced
- 1 tbsp. olive oil
- 1/4 tsp. sea salt (or to taste)
Put kale and chicken stock into a saute pan and cook on medium high heat 3-5 minutes or until wilted. Add cooked white beans, garlic, olive oil and sea salt. Toss and cook on medium heat an additional 3-5 minutes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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