Prep Time 5 min
Cook Time 5 Min
Servings 4 to 6
Difficulty Easy

Ingredients

  • 3 tbsps. Crisco® Refined Organic Coconut Oil
  • 1 (16 oz.) can red kidney beans
  • 1 (15.5 oz.) can cannellini beans
  • 4 cups thinly sliced fresh kale leaves
  • 1 tbsp. minced fresh garlic
  • Salt and pepper
  • 3 tbsps. grated Parmesan cheese
  • Lemon wedges

Directions

  • Step 1

    HEAT coconut oil in large skillet over medium heat. Saute beans, kale and garlic 2 to 3 minutes, stirring constantly.

  • Step 2

    REMOVE from heat. Season with salt and pepper. Top with cheese. Garnish with lemon wedges.

Serving size
(1/4 of recipe)

  • Calories 290
  • Calories from Fat90g
  • Total Fat 10g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 300mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 13g
  • Sugars 4g
  • Protein 14g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet