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For the beans:
For the greens:
- Heat the oil in a large pan over a medium heat and cook the onion for 5-6 minutes until soft. Add the crushed garlic and cook for one minute longer.
- Stir in the tomatoes, paprika, balsamic, beans, sugar and some seasoning. Bring to a simmer and cook for 20 minutes or until slightly reduced and thickened. Taste and correct seasoning if needed.
- Meanwhile, prepare the greens. In a large pan, heat the oil over a medium heat. Add the kale and garlic and season generously with salt and black pepper. Cook for 2-4 minutes until wilted, tossing with tongs. Remove from the heat, squeeze a little lemon juice over the kale and toss again. Season to taste.
- To serve, top each slice of toast with some sautéed kale and spoon the beans on top. Add a twist of black pepper, then crumble over the feta and scatter with parsley. Serve and enjoy.
Per serving: 435kcals, 12.7g fat (3.3g saturated), 68.3g carbs (8.3g sugars), 17.4g protein, 8.2g fibre, 0.647g sodium
Dinner30-minute mealsLow-fatFamily mealsQuick and easyBudget mealsComfort foodMake it HealthyVegetarian
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