-
1 bunch
kale, stems removed
-
3 tablespoons
extra-virgin olive oil
-
1 can
Cannellini beans
-
2 –3
tablespoons liquid from Cannellini beans, reserved
-
¼ teaspoon
sea salt
-
⅓ cup walnuts, lightly toasted and chopped
-
2 heirloom
purple peppers, thickly sliced julienne
-
3 –5
drops Lemon oil
-
⅓ cup freshly grated Parmesan cheese (optional)
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