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Greens and Beans with King Oscar Sardines
Ingredients
  • ½ cup low-sodium vegetable broth
  • 1 tsp chili flake
  • 2 tbsp lemon juice
  • 1 can brisling sardines
  • with Sliced Spanish Manzanilla Olives
  • 1 bunch kale
  • ribs removed, roughly chopped
  • 15 oz canned cannellini beans
  • drained and rinsed
  • sea salt and cracked black pepper
  • to taste
  • ⅓ cup castelvetrano olives
  • roughly chopped
  • 1 tsp lemon zest
  • 3 cloves garlic
  • smashed and minced
  • 4 tbsp extra virgin olive oil
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