Today I wanted a quick evening meal. Out in the garden, I cut spinach. From the fridge I pulled kale, and from the pantry a 15 OZ can of Cannellini beans.
I began by rinsing the kale and spinach. Into the steamer went the torn kale for three minutes. Then, on top of the kale, went the spinach for two.
Immediately placed in a small serving bowl, I added fresh chive flowers, sliced almonds, and a couple chunks of cherve. Deelish! Serves two.
(The butter makes a smooth creamy little sauce.)
I enjoyed this as a humble, healthy meal, yet it could make a handsome side for those who eat larger meals aside a slab of grilled salmon.
Copyright © 2012 by Diane LaSauce All Rights Reserved