2 Tbl Olive Oil 15 Ounce Navy Beans, Drained And
2 Cloves Garlic, Minced -Rinsed
1/4 Tsp Red Pepper Flakes 3/4 Cup Chicken Stock
3 Cups Kale 2 Tbl Pesto
Remove stems from kale, wash and spin dry. Chop and set aside.
In a large skillet, heat oil. Add garlic and red pepper flakes and stir until fragrant.
Saute until slightly wilted (may need to add in two batches).
Add beans, stock and pesto.
Stir and cook until heated through.
Per Serving: 347 Cal (39% from Fat, 20% from Protein, 42% from Carb); 18 g Protein; 16 g Tot Fat; 3 g Sat Fat; 10 g Mono Fat; 38 g Carb; 10 g Fiber; 2 g Sugar; 232 mg Calcium; 5 mg Iron; 1434 mg Sodium