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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Wilted Kale and Cannellini Beans with Garlic

Source: Karen Berman

Nutritious, fresh kale cooked in chicken broth.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	255.6

Total Carbs	21.7 g

Dietary Fiber	4.4 g

Sugars	0.1 g

Total Fat	15.7 g

Saturated Fat	2.0 g

Unsaturated Fat	2.0 g

Potassium	650.1 mg

Protein	6.9 g

Sodium	431.8 mg

Dietary Exchanges 15.7 Fat, 3.1 Vegetables, 0.4 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 2.0
2 tbsp olive oil 4.0
4 each medium garlic cloves 4.0
4 cup kale, chopped 0.3333
0.3333 cup canned cannellini beans 0.125
0.125 tsp black pepper 0.125
0.125 tsp salt 0.5
0 1/2 cup low sodium chicken broth

Directions

Spray a skillet with cooking oil spray, add oil and tilt to coat. Set over medium-high heat, add garlic and cook about 30 seconds, or until golden and slightly softened. Add kale and toss to coat. Reduce heat to medium and cook about 4 minutes, or until wilted.
Add beans, season with salt and pepper and toss gently. Add broth, reduce heat to low and cook 15 to 20 minutes, or until beans are tender, and kale is soft and mushy and most of the bitterness has cooked away.