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Sauteed Kale With Red Beans, Asparagus, Goat Cheese And Balsamic Drizzle


By Samantha Ann Hekeler

High in Vitamins, C, B and A







Package of kale, washed

Bunch of asparagus

1/4 goat cheese

1/2 cup red kidney beans

Balsamic dressing

Sea salt

Cracked pepper

Olive oil



1.    Sautee kale in olive oil until slightly softened and add chopped asparagus 1/4” pieces, sauté until slightly softened (asparagus will be firm to the bite)

2.    Add  a sprinkle of sea salt and cracked pepper to taste and mix

3.    Set the kale and asparagus aside until it becomes room temperature

4.    Add 1/2 cup kidney beans and mix lightly (soak and prepare your beans 24-48 hours prior or use organic canned beans)

5.    Drizzle balsamic dressing over medley of greens and toss

6.    Sprinkle goat cheese on top

7.    Spoon to plates and serve




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