![](https://cdn.statically.io/img/www.allrecipes.com/thmb/a5LejsDVtis2dxlXnLd3_vX-ED4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9440634-3bad97bece28422497c863730e1d9066.jpg)
Ingredients
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1 (15.5 ounce) can navy beans, rinsed and drained
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2 tablespoons lemon juice
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1 tablespoon extra-virgin olive oil
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1 teaspoon minced garlic
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¼ teaspoon crushed red chile flakes
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3 tablespoons unsalted butter, divided
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6 ounces sliced fresh mushrooms
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3 ounces kale, stemmed and finely chopped
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
Directions
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Combine navy beans, lemon juice, olive oil, garlic, and chile flakes in a blender. Blend until smooth and set aside.
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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.
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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.
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Divide bean mixture between 2 serving plates. Top with mushroom and kale mixture.
Nutrition Facts (per serving)
509 | Calories |
26g | Fat |
54g | Carbs |
21g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 509 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 12g | 61% |
Cholesterol 46mg | 15% |
Sodium 1300mg | 57% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 13g | 47% |
Total Sugars 2g | |
Protein 21g | 42% |
Vitamin C 62mg | 69% |
Calcium 173mg | 13% |
Iron 5mg | 29% |
Potassium 1129mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.