Kale and White Beans on WebMD Slideshow: Go Green with Kale Recipes

Kale and White Beans on WebMD- Go Green With Delicious Kale Recipes

GO green with my kale recipes like Tasty Kale and White Beans featured on WebMd

Go Green with My Healthy Easy Recipe: Kale and White Beans

Of course, I featured my recipe for Tasty Kale and White Beans on my healthy food blog. WebMD selected this easy kale recipe from Too Hot in the Kitchen cookbook for their slide show on 13 Ways to Eat More Greens.”  Talk about exciting! WebMd believes in healthy cooking and my healthy easy recipes fit their guidelines and I have some delcious kale recipes! It’s not just for the environment—going green is also important for your health as foods such as kale, collard greens, spinach, and green cabbage offer a variety or fiber, nutrients, and vitamins. Pass up the iceberg lettuce and go for the deeper colored greens in your meals. Think about “go green” with what you eat!



Go Green with Delcious Easy Kale Recipes

Kale is all the rage these days, and I was so excited when WebMD featured Tasty Kale and White Beans (recipe below) from my trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age cookbook.  Italian country cooks have simmered greens and buttery white beans together for years. I thought you would enjoy my updated simple kale recipes. I added Canadian bacon for a meaty flavor and it has less fat than regular bacon. With a few pantry friendly ingredients and a few minutes, this kale stir fry is done!

Also, the slide show featured my recipe for Bok Choy Salad, and several other recipes on this ‘Cooking With Greens slideshow.

Tasty Kale and White Beans from Too Hot in the Kitchen cookbook

Never cooked kale before? This recipe truly knocked it out of the park! One I will repeat many times.

Makes 6 servings

1/3 cup diced Canadian bacon
1 tablespoon olive oil
1 onion, chopped
1 pound kale, chopped (about 6 cups)
1 (15-ounce) can Great northern beans, rinsed and drained
1 cup fat-free chicken broth
Salt and pepper to taste

1. In large nonstick skillet coated with nonstick cooking spray over medium heat, cook Canadian bacon until turns golden brown, several minutes. Add oil and onion, sauté until tender, about 5 minutes.
2. Add kale, beans and broth and cook, stirring, about 10 minutes or until kale is tender. Season to taste.

Nutritional information per serving:
Calories 137 Calories from fat 21% Fat 3g Saturated Fat 1g Cholesterol 4mg Sodium 365mg Carbohydrate 20g Dietary Fiber 6g Sugars 2g Protein 8g Dietary Exchanges: 1/2 starch, 2 vegetable, 1/2 lean meat

Spicy Advice: Kale, from the cabbage family, is very nutritious with powerful antioxidants.



Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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