Mushroom and Kale Stir-Fry over Navy Beans

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 509 Calories

Ingredients

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

Recipe Instructions

Step 1

Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.

Step 2

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.

Step 3

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.

Step 4

Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.