Cannelloni Beans, Ham And Kale Skillet [Bulkbites.com]

• Servings: 1
• Time: 30 minutes

This high-protein and high-fiber skillet recipe is perfect for dinner. Kale is a great anti-inflammatory food, rich in iron, vitamin A, C and K. It contains powerful antioxidants. The creamy texture of cannelloni beans goes well with kale. Cannelloni beans contribute protein, minerals and fiber to the supper. Ham is there to increases the protein content of the meal. Serve as a main dish along with bread slices.

Nutrition

• calories: 408
• protein: 22
• carbs: 65
• fat: 9
• saturated fat: 1.53
• polyunsaturated fat: 0.85
• monounsaturated fat: 3.46
• cholesterol: 6
• sodium: 324
• potassium: 682
• dietary fiber: 4.5
• sugars: 1.05
• vitamin a: 342
• vitamin c: 82
• calcium: 173
• iron: 2
• magnesium: 0
• complex carbs: 59.45
• other fats: 3.16

Ingredients

• 1 gram cannelloni beans
• 1 slice Turkey Ham, slice, lowfat, mex
• 1 cup, chopped Kale, raw
• 1 serving 1 container CAMPBELL'S Low Sodium Soups, Chicken Broth
• 1 tbsp chopped Garlic
• 1 tsp Oil, olive, salad or cooking
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 tbsp Spices, rosemary, dried

Instructions

• Rinse the canned beans in water and drain. Keep aside.
• Heat the oil in a pan. Sauté chopped garlic until fragrant. Add ham and cook for 1 minute.
• Add the kale and cook until soft while stirring occasionally.
• Add broth, salt and pepper. Cook for 5 minutes.
• Add the beans and rosemary. Stir and cook on high heat until all the liquid is evaporated.
• Remove from the heat and serve hot.