Braised butter beans with kale & tahini
Creamy butter beans braised with garlic and kale, finished with lemony tahini.
Prawn, kale & ginger fried rice
Wok-fried brown rice with prawns, crispy kale and ginger; bones fed on a weeknight.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Stir-fry the kale in half the oil until crisp-edged; remove.
- Step 2
Scramble the eggs; remove.
- Step 3
Fry garlic and ginger 30 seconds, add prawns until pink, then rice, pressing into the wok.
- Step 4
Return kale and eggs with soy and sesame oil; toss and top with spring onions.
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Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 44g |
| – of which sugars | 3g |
| Fibre | 6g |
| Fat | 17g |
| – of which saturates | 3g |
| – of which omega-3 | 0.6g |
| Calcium | 220mg |
| Iron | 3.6mg |
| Salt | 2g |
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