Kalettes with Chilli and Lemon Butterbeans

Kalettes with Chilli and Lemon Butterbeans
 
This recipe is quick and simple, coming together in less than twenty minutes, it champions the beautiful seasonal kalette or their tops.
 
Ingredients:

·      3tbsp olive oil
·      2 x garlic cloves (finely sliced)
·      1tsp chili flakes
·      1 x lemon, zest & juice
·      400g butterbeans (drained & rinsed)
·      50ml water
·      180g Kalettes or Kale

Method:

1. Heat the olive oil in a large saucepan over a low heat, then cook the garlic, chilli flakes, lemon zest and 1 tsp sea salt for 3 mins. Stir in the butter beans and warm through for 5-8 mins, stirring frequently.
2.Tip the beans out into a bowl, leaving approximately 1 tbsp oil in the pan. Return the pan to a medium heat, then add the kale along with 50ml boiling water from the kettle. Cook for 8-10 mins until wilted, stirring frequently.
3.Remove the kale from the pan and gently mix through the beans. Squeeze over the lemon juice, season to taste, and serve warm.