Green Beans and Kale

Guest Blogger: Lia Vacaaro



Green Beans and Kale


1 bunch Lacinato Kale

2 c Green Beans

Yellow Bell Peppers

2 tsp Raw Sliced Almonds

2 tsp Raw Pine Nuts

1 Tbsp Fennel Seeds


Cracked Black Pepper

Himalayan Pink Salt

2 tsp Aleppo

4 Cloves Garlic (sliced finely or minced)

4 tsp Balsamic Vinegar


Rinse all herbs and vegetables

In a medium size bowl add beans, Balsamic Vinegar, salt, pepper, and a pinch of minced garlic; mix ingredients (let sit for 5 minutes)

Cut off ends of the green beans

Chop Kale into 2-3″ pieces

Slice Peppers into 2″ slices (lengthwise)

Heat a large pan and lightly coat with EVOO, medium heat

Add Kale and Garlic; cook kale down a bit (about 5 minutes)

Add peppers and cook for 5-7 minutes, stirring occasionally

Add salt and pepper to taste

Add green beans and fennel seeds

Stir to make sure all ingredients are mixed well.

Add any remaining garlic.

Cook for another 5-10 minutes, stirring as needed

Cook until beans are slightly soften, and a little browned

Turn off heat and let sit for 10 minutes to cool

Add nuts, Aleppo and additional fennel seeds, stir a few times

Plate all ingredients



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