Baby nero di toscana kale with mushrooms and creamy beans


Serves: 2 people

  • 2 bunches Infarm Nero di toscana kale
  • 500 g can of white beans
  • 1 tsp salt
  • 4 tbsp olive oil
  • 3 garlic cloves, minced
  • 400 g mixed mushrooms (trumpet, shiitake, cremini)
  • freshly ground pepper
  • 1 lemon, juiced and zested
  • 1/2 tsp chilli flakes


Puree white beans, lemon and salt in mixer 1 minute. (add 1-2 tbsp of water if mixture is too thick).
Heat 4 tbsp of olive oil in a large skillet over medium-high heat.
When the oil is sizzling, add the mushrooms. Season with salt and sauté until golden brown, 6-8 mins.
Flip and saute for 4 more minutes. Take out of the pan. Add garlic to the pan and cook for about 1 minute. Add Nero di toscana kale and stir for 10 seconds until half of it has wilted. Serve the kale and mushrooms over the creamy beans. Season with pepper, lemon zest and chilli flakes


Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.


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