- Prep-time: / Ready In:
- Serves 4
- Serving size: ¼ of recipe
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Making hash is a great way to use whatever vegetables you have left over from the night before. But in the case of this delicious recipe, it seems unfair to consider it just a dish of leftovers.
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By Del Sroufe,
Ingredients
- 1 leek (white part only), finely chopped
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, peeled and minced
- 2 teaspoons minced rosemary
- 1 large turnip, peeled and diced
- 1 medium sweet potato, peeled and diced
- Zest and juice of 1 orange
- 2 cups cooked white beans, or one 15-ounce can white beans, drained and rinsed
- 1 cup chopped kale
- Salt and freshly ground black pepper to taste
Instructions
- Place the leek and red pepper in a large saucepan and sauté over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
- Add the garlic and rosemary and cook for another minute.
- Add the turnip, sweet potato, orange juice and zest, and the beans and cook for 10 minutes, or until the vegetables are tender.
- Add the kale, season with salt and pepper, and cook until the kale is tender, about 5 minutes.
Nutritional Information:
Per serving (¼ of recipe): 191 calories, 37 g carbohydrates, 10 g protein, 0.7 g total fat, 0.2 g saturated fat, 0 g cholesterol, 198 mg sodium, 8.7 g fiber, 5.1 g sugar
Note: Nutritional information is provided as an estimate only.
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