Coconut Moroccan Kale and Beans Recipe
This was so good I made it for lunch two days in a row! For pretty much everything that I make, I want it to be fast and easy. I don’t want to be cooking for an hour. Ick. So this is another super fast and easy recipe that is also super customizable by switching up the spices and add ins.
Ingredients
1 diced onion
1 tbs olive oil (or coconut oil)
1/2 cup kidney beans (you can use whatever beans you have on hand)
4-5 cups of kale, cut into pieces. I use as much as I can shove into my pan =)
1 tbs Moroccan spice blend (can add more or less to taste)
1/2 cup light coconut milk
Directions
Heat olive oil in a non stick pan on medium high. Add onion and cook 3-5 minutes, until translucent. Add kidney beans and coconut milk and simmer for a minute. Add kale and cover until kale is bright green and wilted. Add spices and stir. Season with Himalayan salt to taste. Enjoy!
