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    Kale with butter beans, chilli & garlic

    This simple side dish is the perfect accompaniment to your Easter roast.




    4 (as a side dish)

    Prep Time

    5 minutes

    Cooking time

    10 minutes

    At times, side dishes are my favourite part of a meal. You can get really creative with them, and they show perfectly how a few simple ingredients can transform a dish. One of my favourite accompaniments to a main course is this dish of kale and butter beans, with chilli, garlic and lemon.

    Kale is the definition of a superfood, so you can’t feel anything other than good when you’re eating it. Combined with the butter beans, chilli, garlic and lemon, this dish is full of flavour, so your meat won’t be the only star of the show this Easter.


    • 200g kale
    • 230g butter beans
    • 1 clove of garlic, crushed
    • 1 teaspoon of dried chilli flakes
    • 2 teaspoons of olive oil
    • Juice of ½ a lemon
    • Seasoning to taste

    Step 1

    Wash the kale and boil for three minutes.

    Step 2

    Whilst the kale is cooking, heat the olive oil in a large frying pan and add the garlic. Sauté for two minutes before adding the butter beans.

    Step 3

    Heat the butter beans with the garlic for two minutes, before adding the chilli. Cook for a further two minutes, until the beans are hot.

    Step 4

    Drain the kale and toss in with the beans. Squeeze over the lemon juice and sauté for a further minute. Season with salt and pepper to taste.

    Step 5

    The chilli in this dish does give it a kick, so you can add more or less depending on how spicy you like your food. I always find chilli is a great way to jazz up your greens – and it definitely delivers in this dish.