Dr. Rob’s Red, White and Green

Category: Blog, Health Articles, Recipes • Jul 3 2012

kale and beans


  • 5 to 10 large kale leaves
  • 2 cloves of garlic—anti bacterial, lowers cholesterol
  • 3 sprigs of fresh parsley—chemo protective, activates glutathione
  • 2 tablespoons of extra virgin olive oil—anti-inflammatory, cardio-protective
  • 1/4 cup each of kidney and garbanzo beans—high fiber, decrease chance of heart disease, high in manganese and magnesium
  • Garlic or pink salt to taste
  • Finley chop the garlic and let it sit while the oil is heating in the pan (below step).
  • Add olive oil to pan and heat on medium heat.
  • Once the oil is hot add the garlic and saute for a few minutes or until you can really start to smell the garlic.
  • Add the kale and sauté until it is al dente.
  • Add the beans and sauté for another couple of minutes or until the beans are warm.
  • Finally, stir in garlic salt and copped parsley to taste.  You can add red pepper for added spice and health benefits.


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