Lemon, Kale, and Bean Stew

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  5 clove or 15g

• Rosemary

  Spices, dried

  1 ½ tsp or 2g

• Cornstarch

  2 tbsp or 15g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Lima beans

  Large, mature seeds, canned

  4 cup or 964g

• 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 onion and sauté over medium heat until translucent in a large pan with oil. Add the garlic and cook for one or two minutes longer.
2. Add the rosemary and cornstarch and stir well until the onions are coated.
3. Add the broth very slowly, stirring as you go to avoid lumps (a few little ones won't hurt).
4. Add the beans and stir over a medium heat until the broth starts to thicken (5 - 10 minutes).
5. Add the kale. Cut the lemon in half and squeeze as much juice as you can into the pan, being careful not too get any seeds in the pot. Remove any seeds inside of the lemon halves and discard, then throw the lemon halves into the pot, too. Cook until it is heated through and the kale has softened (about 10 minutes).
6. Remove the lemon halves from the pan before serving and discard, but be sure to squeeze them really well as you take them out to make the most of any remaining juice/flavor. Either use tongs or squeeze against the side of the pan with a spoon. Enjoy!

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