A large bunch of cavalo nero or kale, tough stems removed
4 tablespoons of olive oil
1 large garlic clove, crushed
50g of parmesan, plus extra to serve
A small bunch of basil (roughly 10g)
1 lemon
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins), with half of their bean stock
Serving suggestions
Toasted pine nuts or walnuts
Directions
Cook the cavlo nero in a pan of boiling, salted water for 5 minutes or until softened.
Heat 3 tbsp of olive oil in a pan and cook the garlic for 1-2 minutes until fragrant and looking golden.
To a blender, add the cavolo nero with a ladleful of it’s water, the garlic with it’s oil, basil and parmesan and blend until you reach a vibrant green, creamy sauce.
Add the butter beans to the same pan you cooked the garlic in and gently warm through for 2-3 minutes.
Tip the green sauce into the butter beans and stir to combine. Add the juice of one lemon plus half its zest. Add a good pinch of salt and black pepper.
Serve the green beans into bowls and finish with extra parmesan and a drizzle of olive oil. Plus some toasted pine nuts or walnuts for crunch, if you like.
HUGE thanks to the legend that is Giovanna Ryan who let us share this BEANSPO on our website for all you champs to enjoy. Giovanna is an ex Master Chef Semi Finalist, you can check out more of her incredible recipes here.
