Name: Mushroom and Kale Stir-Fry over Navy Beans
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Navy beans, rinsed and drained - 1 (15.5 ounce) can; Lemon juice - 2 tablespoons; Extra-virgin olive oil - 1 tablespoon; Minced garlic - 1 teaspoon; Crushed red chile flakes - ¼ teaspoon; Unsalted butter, divided - 3 tablespoons; Sliced fresh mushrooms - 6 ounces; Kale, stemmed and finely chopped - 3 ounces; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon

Ingredients for - Mushroom and Kale Stir-Fry over Navy Beans

1. Navy beans, rinsed and drained 1 (15.5 ounce) can

2. Lemon juice 2 tablespoons

3. Extra-virgin olive oil 1 tablespoon

4. Minced garlic 1 teaspoon

5. Crushed red chile flakes ¼ teaspoon

6. Unsalted butter, divided 3 tablespoons

7. Sliced fresh mushrooms 6 ounces

8. Kale, stemmed and finely chopped 3 ounces

9. Salt ¼ teaspoon

10. Ground black pepper ⅛ teaspoon

How to cook deliciously - Mushroom and Kale Stir-Fry over Navy Beans

1 . Stage

Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.

2 . Stage

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.

3 . Stage

Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.

4 . Stage

Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.