Kale Butter Bean Salad Bowl

20260921 #breakfastdiary 1842, 17°C/clear A 250 kcal single-serving kale butter bean salad bowl, made with kale — among the highest in lutein of all green-yellow vegetables — and butter beans, which are exceptionally high in protein.

- 100g kale (a handful, 50g) - 200g butter beans (canned) - Parmesan cheese - 1/4 lemon - Olive oil - Salt - Pepper

1. Heat olive oil in a pan and lightly sauté thinly sliced garlic. 2. Add the drained butter beans and warm for 2-3 minutes, lightly mashing as you go. 3. Tear off just the kale leaves, add them in, and sauté for about a minute. 4. Turn off the heat, mix in lemon juice (from 1/4 lemon), then season with salt and pepper and mix. 5. Plate and top with Parmesan cheese.