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Heat the olive oil in a large saucepan over a low heat, then cook the garlic, chilli flakes, lemon zest and 1 tsp sea salt for 3 mins. Stir in the butter beans and warm through for 5-8 mins, stirring frequently.
Tip the beans out into a bowl, leaving approximately 1 tbsp oil in the pan. Return the pan to a medium heat, then add the kale along with 50ml boiling water from the kettle. Cook for 8-10 mins until wilted, stirring frequently.
Remove the kale from the pan and gently mix through the beans. Squeeze over the lemon juice, season to taste, and serve warm.