Kale is a nutritional powerhouse and a great weight loss food! Kale is:
- high in iron – per calorie, kale is actually higher in iron than beef!
- high in antioxidants which aid in cancer prevention
- high in vitamin C which supports the immune system, is great for the skin, and supports healthy metabolism
- high in calcium – per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism.
- low in calories & fat but rich in fiber which is essential for healthy digestion
- rich in magnesium which supports healthy bones, bowel function, and muscle recovery
I recently found organic pre-cut and washed kale at Trader Joes which means that a meal like this can be ready in less than 10mins! I love it when I find little time savers like this, it just make life so much easier. I also love that kale is hearty and will last a long time in the fridge compared to other leafy greens like spinach or lettuce.
1. Info for Garlicky Kale with White Beans and Tomatoes
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 3
- Calories: unavailable
2. Ingredients for Garlicky Kale with White Beans and Tomatoes
- 1 head of kale, washed and torn into tiny pieces
- 1 can of white navy beans
- 1 pint of cherry tomatoes, cut into halves
- 3 cloves garlic, minced
- salt & pepper
- 1 acorn squash
- 1 avocado cut into slices
3. Directions:
- Preheat your over to 400F.
- Wash the outside skin of the acorn squash. Then cut in half and use a spoon to remove the seeds. Cut the halved squash into strips and place on a baking tray lined with parchment paper. Cook for about 30mins or until the edges are browned.
- While your squash is cooking prepare your kale. In a saute pan over med high heat, add minced garlic (I use this tool, makes life so much easier!), about ¼ cup water and a dash of salt. Cook until the garlic is fragrant and most of the water has evaporated. I use water in place of oil, it’s an easy way to make the dish fat free!
- Next add your cut cherry tomatoes and kale and cover. Cook for just a few minutes until the kale has wilted, adjust salt and pepper as needed.
- Then remove from heat and stir in your beans.
- Plate and serve with avocado slices and roasted acorn squash. Delish!
