• 2 cups navy beans, cooked
  • 2 cups kale, shredded
  • 1 tablespoon sage
  • 1 cup corn
  • 1 tablespoon lemon juice
  • 1/2 medium sized onion
  • olive oil
  • black pepper
  • salt


Preparation: Chop the onion into bite-sized pieces and saute in olive oil in a large saucepan. Once the onions turn translucent, add the navy beans, corn, sage, lemon juice and pepper and salt. This dish is supposed to have some zing, so don’t be shy with the pepper! Simmer over a low heat. The mixture shouldn’t be soupy but don’t let it dry out completely.

While the beans are simmering, steam the kale briefly (2-5 minutes). I like to tear mine into chunks about half the size of my palm or smaller. The stems go into the compost pile. When the kale is done, spread the leaves evenly over your plate and serve the beans on top.

Cover with fried vegan bologna slices and serve. :)

Serves one hungry person.

Nutritional Info: Beans are full of fiber and protein. Kale has lots of vitamin A.

Serves: 1