MUSHROOM AND KALE STIR-FRY OVER NAVY BEANS

Mushroom and Kale Stir-Fry over Navy Beans image

Mushroom and kale stir-fry served over a bed of navy bean "hummus" with a kick. Every time I buy kale for that famous soup we all love, the rest of the bunch goes bad. I always say that I am going to do something with it but there isn't enough for a batch of kale chips and it just sits in the crisper until I have to eventually pitch it. I came up with this based off a recipe a saw a couple of months ago and what I had on hand. Serves 2 as a main dish or 4 as a side.

Provided by Soup Loving Nicole

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

1 (15.5 ounce) can navy beans, rinsed and drained
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
¼ teaspoon crushed red chile flakes
3 tablespoons unsalted butter, divided
6 ounces sliced fresh mushrooms
3 ounces kale, stemmed and finely chopped
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
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.
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.
Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.

Nutrition Facts : Calories 508.9 calories, Carbohydrate 54 g, Cholesterol 45.8 mg, Fat 25.6 g, Fiber 13.1 g, Protein 20.9 g, SaturatedFat 12.2 g, Sodium 1300.4 mg, Sugar 2.4 g