Mushroom and Kale Stir-Fry over Navy Beans
Description
Mushroom and kale stir-fry served over a bed of navy bean "hummus" with a kick. Serves 2 as a main dish or 4 as a side.
Ingredients
•
1 (15 1/2 ounce) can navy beans, rinsed and drained
•
2 tablespoons lemon juice
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1 tablespoon extra-virgin olive oil
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1 teaspoon minced garlic
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1/4 teaspoon crushed red chile flakes
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3 tablespoons unsalted butter, divided
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6 ounces sliced fresh mushrooms
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3 ounces kale, stemmed and finely chopped
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1/4 teaspoon salt
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1/8 teaspoon ground black pepper
Directions
1
Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
2
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
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
Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.