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Ingredients
  • 4 TBSP extra virgin olive oil
  • 3 large garlic cloves, smashed and minced
  • 1 bunch of kale, ribs removed, roughly chopped (about 10 cups / ½ pound)
  • 15 oz can of cannellini beans, drained and rinsed
  • 1 tin of King Oscar's Royal Selection Brisling Sardines with Sliced Spanish Manzanilla Olives
  • ½ cup low-sodium vegetable broth
  • ⅓ cup Castelvetrano olives, roughly chopped, You can use regular green olives instead, if needed.
  • 2 TBSP fresh-squeezed lemon juice
  • 1 tsp chili flakes, Add more if you'd like more heat!
  • 1 tsp lemon zest
  • Sea salt and cracked black pepper, to taste
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