This meal is prepared using nutritionally sound, seasonal ingredients, and is deceivingly simple, making it a quick weeknight dinner. Serve with piece of whole-wheat toast to round out the meal.
1. Heat oil in a heavy-bottomed skillet over medium heat. Add the potatoes and a pinch of salt, and stir. Cover the skillet and cook for 7-9 minutes, stirring occasionally so that all sides of the potatoes are browning.
2. Add the onions and white beans to the skillet, and mix well. Cook for 3-5 minutes, stirring occasionally, until onions are softened.
3. Add the kale and cook just until kale is beginning to wilt. Remove from heat.
4. Sprinkle in lemon zest, parmesan cheese* and black pepper, and salt and crushed red pepper flakes to taste.
Substitutions: spinach for kale, chickpeas for white beans, omit cheese for vegan
Diabetic Exchanges: 1.5
This recipe is gluten-free