Steamed chopped kale goes well with red kidney beans, providing color and a contrasting texture and taste. I freeze individual cups of steamed kale, making this type of recipe easy to cook. If you use vegetable broth which has a higher sodium content than chicken broth, add 20 mg. of sodium to each serving.

3 servings: 241 mg. sodium per serving

1 Tablespoon healthy oil
1/2 cup chopped onion
2 large cloves garlic, minced
1 (14-1/2 oz.) can no salt added red kidney beans, or 1-1/2 cups cooked kidney beans.
2 cups steamed chopped kale
1/3 cup chicken or vegetable broth
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt

Prep. Instructions

1. Combine onion and garlic in a bowl.

2. Combine pepper, oregano, basil and salt in a separate bowl.

3. Have all other ingredients on hand.

Cooking Instructions

1. Heat oil in a 9-inch skillet over medium-low heat. Add onion and garlic. Cook, stirring often, until onions are tender, about 5 minutes.

2. Add spices. Stir to combine. Cook, stirring constantly, for 1 minute.

3. Add chicken or vegetable broth and kale. Stir to combine. Cook for 2 minutes, stirring often.

4. Add beans. Stir to combine. Bring mixture to a boil; then turn heat down to low. Simmer until beans absorb the liquid, about 10-12 minutes, stirring occasionally. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds