Butterbeans with kale

Ingredients

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

Directions

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.
   1. Add the tomatoes and cook for a few minutes, until they begin to break down.
   2. 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.
   3. Add the walnuts and garlic, stir, then add the nutmeg. Stir.
   4. 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.
   5. Serve with the mini roast potatoes and top with grated Parmesan.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)