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Collection: BLW Recipes
Recipe By: Charlotte Burns
Kale and White Bean Mash/Dipper
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, roughly chopped
- 4 cups torn lacinato kale leaves
- One 15.5-ounce can low-sodium cannellini beans, drained and rinsed
- 2 teaspoons fresh lemon juice
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Directions
- 1Heat the olive oil in a large skillet over medium heat. Add the garlic, reduce the heat to low, and cook for 2 minutes. Add the kale and cook, stirring, for 3 minutes. Remove from the heat and let cool for a few minutes.
- 2Transfer the kale and garlic to a food processor. Pulse to finely chop the kale. Add the beans and lemon juice. Process until smooth.
- 3Serve thick for hands-on eating or thin for parental spoon-feeding.
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