Recipe - Beans And Kale

4 cup Pinto beans, canned; rinsed
and drained
2 tablespoon Lemon juice
Salt and pepper; to taste
One fourth teaspoon Crushed red pepper; optional
2 bn Kale; stems removed
4 Cloves garlic; minced
Salt and pepper; to taste

Slightly mash beans until they hold together. Stir in lemon juice, salt and
freshly ground pepper; crushed pepper if desired (or save to top individual
servings). Set aside for room temperature serving, or heat in top of double
boiler. Wash and chop the greens into small pieces. In large skillet, heat
sauteeing liquid of your choice and cook garlic several minutes. Add greens
and cook until wilted and bright green. Add salt and freshly ground pepper.
Posted to fatfree digest V96 #246

Date: Thu, 5 Sep 1996 13:37:21 0600

From: Linda Brock mcgimp@dmi.net