100 Best Vegan Recipes by Robin Robertson

Author:Robin Robertson
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2016-03-07T16:00:00+00:00

SERVES 4

This recipe is a spin-off of a childhood favorite: escarole and white beans. In this version, I use kale instead of escarole and mahogany-colored kidney beans instead of white beans. For extra flavor, I’ve added Kalamata olives and lemon zest. It can be served over whole grains or pasta, or alone with toasted garlic bread.

1 tablespoon olive oil

1 large onion, chopped

Salt and freshly ground black pepper

3 garlic cloves, minced

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

2 cups vegetable broth

10 ounces kale, stemmed and chopped

1½ cups cooked or 1 (15.5-ounce) can dark red kidney beans or other red beans, drained and rinsed

½ cup pitted Kalamata olives, halved

2 teaspoons grated lemon zest

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