1 cup of yellow beans, washed and ends trimmed
½ cup of mushrooms
½ cup kale torn into bite size pieces
2 tsp of olive oil
1 tbsp fresh dill
1 jalapeno pepper seeded and minced
1 garlic clove minced
1 cup of water
In a large skillet place beans and start to sauté them over medium high heat. Once they start to become tender, add water and continue cooking until water evaporates off.
Add oil, mushrooms, jalapeño pepper, and garlic. Sauté until mushrooms release their liquid and it starts to evaporate off.
Add in the kale, salt, pepper and dill. Cook until kale starts to wilt. Remove from heat and let cool. Cover and place in fridge. You may garnish with additional dill before serving. You may serve this salad hot or cold.