Clean eating is a great way to rebalance and reset your body after the holiday indulgence. Warming food like this white bean, kale and potato hash is full of nutrients including vitamins A and C, and iron, as well as a generous dose of protein, fibre and complex carbohydrates for energy. I’d make this for dinner then have the leftovers for a snack or lunch the next day. This is simple, healthful food that is kind to your body and your budget. Recipe via Beard & Bonnet
White Bean, Kale and Potato Hash (Gluten-Free and Vegan)
1 large russet potato, scrubbed and cut into a very small dice
2 Tbsp. Olive oil
1/4 white onion, thinly sliced
1 tin white beans, drained and rinsed
2.5 – 3 cups of Kale, sliced into thin ribbons
1 lemon, zested
50g Parmesan cheese, shredded (optional)
Kosher salt and black pepper to taste
Crushed red pepper flakes to taste
Heat the oil in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.
Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.