Photo by Eva Kolenko

Garlic and Lemon Kale with Cannellini Beans and Pine Nuts

  • 3 tablespoons olive oil
  • 1 large shallot, minced
  • 1 tablespoon garlic, minced
  • Rind of 1 lemon, cut into thin strips
  • 2 bunches kale, ribs removed and coarsely chopped
  • 1 cup cannellini beans, cooked
  • 3 tablespoons lemon juice
  • 1 tablespoon cannabis-infused olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper or more to taste
  • ¼ cup pine nuts, toasted

Heat olive oil in a large pot over medium heat. Add the shallot and saute until softened, about 2 minutes. Stir in garlic and lemon zest and saute for another minute before adding kale and ¼ cupwater. Add beans, lemon juice, canna oil, salt, pepper and cayenne. Cook, stirring until all the kale has wilted and the water has evaporated, about 5 minutes.

Top with pine nuts and serve as a topping or bed for grilled or poached fish or chicken. Makes 6 servings, each about 10 mg THC.

Recipe by Cheri Sicard


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