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Delicious Lunch of the Day!

How to make a delicious kale, black bean and roasted squash lunch.

kale black bean and roasted squash


Roasted Acorn Squash
Canned Black Beans, 
rinsed under cold water
Kale
Garlic, crushed
Olive Oil
Water

To roast squash, cut in half and remove the seeds.  Carefully cut off the skin, then slice 1/2 inch slices.  Roast at 400 degrees until golden brown.  Set aside.  

In a frying pan, add olive oil over medium-high heat.  
Tear in about 3 big handfuls of kale.  Add 2 tablespoons water.  Put the lid on to steam for a minute.  Take lid off and add desired amount of beans, squash and garlic. 
Pan fry until hot. 
Serve immediately.

kale black bean and roasted squash



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