Recipe: Kale and butterbean stew

This is an outrageously quick and simple weeknight supper – from pan to plate in 15 minutes. I’m almost embarrassed to post it here, because it is so basic – but it’s a useful, adaptable recipe which I hope will prove useful. The kale can be substituted with whatever leafy greens you have in the fridge. You might want to at least double the quantity of the greens if you’re using something water-heavy like spinach, as it will wilt down.
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