Black-eyed bean, kale and bread migas

Black-eyed bean, kale and bread migas. home-cooked, drained, not canned, Raw kale, plain bread, without eggs, dairy or animal fat.

Helena Lil — adaptação

15 + 20 min · 4

Ingredients

• 500 g home-cooked, drained, not canned
• 300 g Raw kale
• 250 g plain bread, without eggs, dairy or animal fat
• 16 g Raw garlic
• 100 g Raw onions
• 40 g Olive oil
• 15 g Fresh coriander leaves
• 120 g water retained in recipe; excludes discarded cooking water
• 3 g Table salt
• 1 g Ground black pepper

Preparation

1. Use black-eyed beans cooked at home and drained. Wash kale and cut into fine strips. Crumble the plain wheat bread; chop onion, garlic and coriander.
2. Sauté onion and garlic in olive oil for 5 minutes. Add kale and the measured water, cover and cook for 7–8 minutes until tender.
3. Fold in beans and bread. Cook uncovered for 5–7 minutes, turning gently until the bread absorbs the liquid and some crumbs turn golden.
4. Season with salt and pepper, add coriander and serve in four portions while hot.