Lemon, Kale & Bean Stew

Ingredients

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 clove or 12g

• Rosemary

  Spices, dried

  2 tsp or 2g

• Cornstarch

  2 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lima beans

  Large, mature seeds, canned

  4 cup or 964g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Kale

  Raw

  2 cup, chopped or 134g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Dice the onion and sauté in a large pan with olive oil until translucent. Add the garlic and cook for an additional 1-2 minutes.
2. Stir in the rosemary and cornstarch until the onions are well coated.
3. Gradually add the vegetable broth, stirring continuously to prevent lumps.
4. Add the lima beans and cook over medium heat until the broth thickens, about 5-10 minutes.
5. Add the kale and squeeze in juice from lemon. Place the lemon halves into the pot and cook until the kale softens, about 10 minutes.
6. Remove the lemon halves before serving, squeezing out any remaining juice. Season with salt and pepper to taste. Enjoy!

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