• Nikki Wagner

White Beans and Kale Saute with Baked Brassicas


This was an experiment using just what was on hand and it turned out to be great!

Chop brassicas/cruciferous vegetables of choice (I used cauliflower and Brussels sprouts), place in baking dish and cover with oil. Put in preheated (200C/400F) oven and bake for 20 minutes or until browned.

Heat Saute pan and add a couple strips of bacon, cook well, remove from pan and let cool. Crumble bacon and set aside. Omit this step if you are vegan or vegetarian.

Add chopped red or white onion to pan(use bacon drippings or add coconut oil if not using bacon) saute until they start to caramelize, then add a couple chopped cloves of garlic. After about two minutes add chopped kale and saute until slightly wilted.

Add precooked white beans of choice (butter, navy, cannellini) to pan - about 1 1/2 cups/ 400g. Heat through. Taste and season with sea salt and fresh pepper. Stir through crumbled bacon if using.

Veggies should be done by this time.

Place baked veg in bottom of the bowl and top with bean mixture. Sprinkle with toasted nuts and seeds and place 1/2 an avocado on top.

Enjoy - N x


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