CRISPY BUTTERBEANS WITH KALE, PARMESAN AND LEMON

A simple dinner. I eat this with a green salad and, if I am hungry, a slice of bread, toasted and rubbed with a little garlic and drizzled with olive oil.

Serves 4
2 tbsp extra virgin olive oil
2 x 400g tins butter beans, drained
400g vine or cherry tomatoes
200g kale, washed, stems removed, roughly torn
50g walnuts, lightly toasted
2 garlic cloves, finely sliced
Nutmeg, freshly grated
The zest and juice of a lemon
Salt
Parmesan (I use a vegetarian one), for grating on top, optional

Heat the olive oil in a large frying pan over a high heat. Add the beans in a single layer. Stir to coat the beans in the oil, then let them sit long enough to brown on one side – about 3-4 minutes – before turning to brown the other side for about the same length of time. The beans should be golden and a bit crunchy on the outside.

Add the tomatoes and allow them to cook for a few minutes, or until they begin to break down.

Add a little more oil to the pan and allow it to heat a little. Add the kale and a pinch of salt to the pan, then cook for a couple of minutes, turning all the time until it is tender and the edges have crisped.

Stir in the walnuts and garlic, then wait 10 seconds and stir in a good grating of nutmeg. Wait another 10 seconds and stir in the lemon juice and zest. Remove from the heat. Serve with grated parmesan and some bread for a hearty meal.