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Butterbeans with kale

Another fabulous recipe from Anna Jones, originally published in The Guardian Cook section, 14th October 2017.

Serves 2

Vegetarian (depending on the cheese used), gluten free


2 large potatoes, scrubbed
4 tbsp. olive oil
400g tin of butter beans, drained
400g cherry tomatoes
200g kale, washed, de-stemmed, and roughly chopped
50g walnuts
2 cloves garlic, chopped
nutmeg, grated
lemon juice, to taste
salt & pepper
Parmesan, grated


  1. Pre-heat the oven to 200C/gas 6.
  2. Chop the potatoes into bite-sized pieces and toss in a baking tray with oil, salt and pepper. Cook in the oven for 30 mins or so, until golden brown.
  3. In a large frying pan, heat the oil. Add the beans, stir and cook until golden brown. Stir so the other side is cooked too.
  4. Add the tomatoes and cook for a few minutes, until they begin to break down.
  5. Add a little more oil to the pan, then add the kale and some salt. Stir, and cook until it's wilted down and become tender.
  6. Add the walnuts and garlic, stir, then add the nutmeg. Stir.
  7. Add a good squeeze of lemon juice - it will lift the flavour of the whole dish. Stir, and adjust seasoning  (lemon/salt/pepper) to taste.
  8. Serve with the mini roast potatoes and top with grated Parmesan.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Butterbeans with kale and roasted potatoes on plate