Kale Spinach Bean Pot Delish Recipes

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SPINACH AND KALE SMOOTHIE



Spinach and Kale Smoothie image

A delicious way to add more veggies to your diet! This recipe is very versatile. You can change out the greens with whatever you want. Chia seeds give you added protein and energy. Hemp seeds will give you a boost of omegas!

Provided by Jamie Lynn Mehney

Categories     100+ Breakfast and Brunch Recipes     Drinks

Time 10m

Yield 1

Number Of Ingredients 6

2 cups fresh spinach
1 cup almond milk
1 tablespoon peanut butter
1 tablespoon chia seeds
1 leaf kale
1 sliced frozen banana

Steps:

  • Blend spinach, almond milk, peanut butter, chia seeds, and kale together in a blender until smooth. Add banana and blend until smooth.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 46.1 g, Fat 13.9 g, Fiber 9.7 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 293.1 mg, Sugar 23.6 g

KALE, SPINACH, AND CANNELLINNI BEAN SOUP



Kale, Spinach, and Cannellinni Bean Soup image

Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.

Provided by Adina S.

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 tablespoon minced garlic
4 cups raw kale, chopped with thick stems removed
2 cups raw Baby Spinach
2 (15 ounce) cans cannellini beans
1 (28 ounce) can diced tomatoes
4 cups vegetable broth or 4 cups chicken broth
4 teaspoons chopped fresh basil
3 teaspoons chopped fresh parsley
salt and pepper

Steps:

  • Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
  • add kale and spinach and cool until wilted.
  • Add everything else and bring to a boil, stirring occasionally.
  • turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.

Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3

KALE, SPINACH, AND BEAN SOUP FOR #SUNDAYSUPPER



Kale, Spinach, and Bean Soup for #SundaySupper image

A quick, easy, heart healthy (and hearty!) soup to put on your table: Kale, Spinach, and Bean Soup!

Provided by Katie Compton

Categories     Main

Time 40m

Number Of Ingredients 12

2 tablespoons olive oil
1 cup shredded carrots
2 medium zucchini, diced
3 cups fresh kale
3 cups fresh spinach
2 (15.5 ounces) cans Great Northern Beans
3 cups vegetable broth
1 cup red wine
1 cup cabbage, shredded
6-7 tomatoes, diced (or 28 ounces diced canned tomatoes, drained)
Salt, pepper, and crushed red pepper, to taste
Parmesan cheese, to garnish

Steps:

  • Heat a large stock pot over medium high heat. Add the olive oil and shredded carrots and saute for 2-3 minutes. Add the zucchini and saute for an additional 3 minutes.
  • Add the kale, spinach, beans, vegetable broth, red wine, cabbage, and tomatoes. Salt and pepper to taste (add a few shakes of crushed red pepper as well, if desired).
  • Allow soup to cook on medium high until the spinach and kale have fully wilted (8-10 minutes). Then turn the heat to medium low and allow soup to simmer for 15-20 minutes before serving. Stir occasionally.
  • Serve with Parmesan cheese; enjoy!

DAWN'S KALE SIDE DISH



Dawn's Kale Side Dish image

A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken.

Provided by Dawn

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 8

Number Of Ingredients 8

½ cup salted cashews
3 tablespoons olive oil, divided
1 onion, minced
5 large garlic cloves
1 bunch kale, stems removed
1 bunch fresh spinach, stems removed
sea salt to taste
white pepper to taste

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
  • Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
  • Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 13.7 g, Fat 9.6 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 154.2 mg, Sugar 1.8 g

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