Kale, white beans, and red bell pepper make this kale sandwich ridiculously delicious and perfect for any time of the day.
- 1 tablespoon of olive oil
- 1 cup finely chopped onion
- 1/2 cup red bell pepper roasted and diced, I use red bell peppers from a jar
- 1 ½ cup navy beans
- 1 teaspoon salt
- 6 handfuls of kale or spinach
- 8 slices of bread baguette or rustic
- dijon mustard to taste
- vegan mayo
Heat the oil in a large skillet.
Add the onion and leave it there until translucent, add the pepper and the beans.
Leave in the pan for two or three minutes and add the salt.
Start putting the kale leaves and let them wilt. If they do not fit all at once, add them little by little. First one handful, then the other and so on.
Before making the sandwich, make sure there is no liquid in the pan.
To make the sandwich, toast two slices of bread. When they are ready, spread dijon on each side and top it with one or two tablespoons of the sauteed kale mixture.
Serving: 1gCalories: 154kcalCarbohydrates: 24gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 594mgPotassium: 363mgFiber: 8gSugar: 3gVitamin A: 724IUVitamin C: 28mgCalcium: 56mgIron: 2mg
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.