Butter Beans and Kale with Sage

Butter Beans and Kale with Sage

This tasty concoction is the perfect, hearty accompaniment to grilled fish or meat and would make a satisfying meal with rice or pasta.From the Complete Idiot’s Guide to High Fiber Cooking – a surprising source for several Allergy Friendly recipes that are both delicious and nutritious – and this one packs a high fiber punch, with 10 grams of fiber per serving.
Prep time: 20 minutes, cooking time 35 minutes.

This recipe makes 4 servings (1 ½ cups each)

Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 small butternut squash, peeled, seeded and cut into 1 inch cubes (about 2 cups)
1 medium red bell pepper, ribs and seeds removed, then diced
1 medium bunch of kale, stems removed, washed and cut into strips
1 cup of low sodium chicken broth
1 tablespoon finely chopped fresh sage leaves
2 (15oz) cans butter beans, drained and rinsed
½ cup pitted Kalamata olives, roughly chopped
Salt and pepper

Instructions:
In a large, heavy pot over medium heat, heat olive oil.
Add onion and garlic, and cook, stirring often for, for 2 minutes.
Add butternut squash, red bell pepper and kale and stir well to combine.
Cook for 2 more minutes.
Add broth and sage and bring to a simmer over medium-high heat. 
Cover, reduce heat to low and cook stirring occasionally, for about 20 minutes, or until vegetables are tender.
Stir in the beans and olives and cook until heated through.
Season with salt and pepper and serve immediately. 

Nutritional Info per 1/12 cup serving:
300 calories, 9 g fat, 45 g carbs, 9 g protein, 10 g fiber