Mushroom and Kale Stir-Fry over Navy Beans

Ingredients

• (15.5 ounce) can navy beans, rinsed and drained
• tablespoon slemon juice
• tablespoon extra-virgin olive oil
• teaspoon minced garlic
• 1/4 teaspoon crushed red chile flakes
• tablespoon sunsalted butter, divided
• ounce sslice d fresh mushrooms
• ounce skale, stemmed and finely chopped
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Instructions

1. Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
2. Heat 2 tablespoons of butter in a large skillet over medium high heat. Add mushrooms and cook until golden brown, about 9 minutes. Transfer mushrooms to a bowl.
3. Melt remaining tablespoon of butter in the skillet. Add kale and season with salt and pepper. Cook, stirring frequently, until wilted, about 3 minutes. Remove from heat. Add mushrooms back to the skillet and toss to combine.
4. Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.