Sautéed Sriracha Kale & Beans


Serving Size

Side dish for 4


8 cups kale, chopped

1 can of your favorite beans ( I used Roman beans), water drained, rinsed

1 large onion, finely chopped

3 garlic cloves, minced

3 tablespoons cold-pressed sunflower oil

2 tablespoons Hampton Creek Vegan Mayo Sriracha flavor

1 tablespoon peanut butter, unsweetened

1/3 cup water


Heat cold-pressed sunflower oil (or use your favorite olive oil) in a large deep pot over medium-high heat.

Add onions, and cook for 5 minutes, covered.

Mix in kale, vegan mayo, garlic, peanut butter and water. Cook for 3 more min, covered.

Uncover the pot, and gently mix in the beans. Cook for a couple more minutes, until beans are nicely warm and ready to be served.



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