Dee’s Tuscan Kale and Butter-Bean Bake

19 Nov

Tesco has amazing vegetables in store at the moment in their “Finest” range. I spotted this Tuscan Kale or “Cavolo Nero” that is grown in Ireland. This really is the steak of the vegetable world. It has a lovely texture – slightly chewy and is juicy with a wonderful flavour. It was reduced to €1.49. I bought some “Ugly” mushrooms (these are mis-shappen vegetables that are now being used in supermarkets – finally!) and a tin of butter beans. This recipe serves 4 people for approx €1.00 per person, who says healthy eating is expensive! This would make a wonderful Saturday lunch or a light midweek meal.


1/2 bag of Cavolo Nero, washed and cut into bite size pieces
1 tin of butterbeans, drained
250g mushrooms, quartered
1/2 stick celery, diced
1/2 red chilli, chopped
3 cloves garlic, grated
1 tsp fennel seeds
1 cup kallo low salt vegetable stock
1/2 cup water
black pepper
1 cup breadcrumbs
1 tbsp olive oil


Preheat Grill. Make breadcrumbs – set aside.

Add the olive oil to a saucepan, heat for 1 minute. Add the chopped mushrooms and celery. Cover pan and cook until brown – approx 5 minutes. Add garlic, chopped red chilli and fennel seeds. Cook for 1 minute. Add the drained butter beans, cover and cook for 5 minutes. Add the chopped kale, stock and water. Bring to the boil and cook covered on a medium heat for 5 minutes until water reduces by 1/4. Pour mixture into a casserole dish and top with breadcrumbs. Place under grill until breadcrumbs are golden brown. If you wish you can add some nutritional yeast to the breadcrumbs for a cheesy flavour.

Serve and enjoy!

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