Katharina Kjeldgaard: Easy vegetarian dinner with cavolo nero and lima beans

Cavolo nero, also known as black kale, is a popular ingredient in Scandinavia during the cold winter months. It is a hardy vegetable that thrives in the cool Nordic climate and can be harvested well into winter. This makes it a popular choice for both cold and warm dishes. Here, I have made a super easy vegetarian dish with cavolo nero and butter beans, flavoured with lemon, garlic, and freshly ground pepper. Perfect for a healthy and easy dinner.

Serving ideas:

You can enjoy this dish in different ways:

• With a spoon as a kind of soup or stew
• Served with rice, pasta or quinoa
• With a piece of tasty bread to scoop up the beans and sauce
• Or you can serve it as a side dish with a delicious plant-based patty and fries

Amount: 2 portions

Easy to make

Time: 20 minutes

Ingredients:

2 shallots
2 cloves of garlic
1 can lima beans
1 tbsp dried or fresh thyme
5 stalks of cavolo nero
250 ml cooking cream
2 tbsp lemon juice
100 ml water
1 vegetable bouillon cube
ground pepper and flaky salt
olive oil for frying

Instruction:

Finely chop the shallots and garlic and fry in some olive oil in a large pan for 2 minutes.

Drain the beans using a fine-mesh sieve and add to the pan along with the thyme. Sauté for 5 minutes.

Strip the leaves from the kale stalks and roughly chop them. Wash thoroughly, then add to the pan and fry for a few minutes until they start to wilt.

Add the cooking cream, lemon juice, water, and bouillon cube.

Let simmer for about 10 minutes, then season with pepper, salt, and additional lemon juice to taste.

Serve with rice, pasta, or some delicious sourdough bread.