Full ingredients list:
2 teaspoons olive oil
1/2 small onion, diced
6 mushrooms, sliced
1 garlic clove, crushed
1/2 x 420g can Spanish-style beans (see tip)
1 1/2 cups baby spinach, chopped
1 1/2 cups kale, stalks removed, roughly chopped
flat-leaf parsley, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Heat oil in a medium non-stick frying pan over a medium heat. Sauté onion for 1–2 minutes, or until soft. Add mushrooms and garlic, and cook for 5 minutes, or until lightly browned.
Step 2Add beans to pan and bring to a simmer, then reduce heat to low. Add the spinach and kale, and season with cracked black pepper. Cover pan and cook for 2–3 minutes, or until greens wilt.
Step 3Remove lid and stir gently. Place beans in a serving bowl and scatter with torn parsley.
Find Spanish-style beans in the baked beans aisle. We used Heinz which contains chorizo, so is not suitable for vegetarians.
About this recipe
First published: January 2017