4 Servings 25 min Cook
1 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
5 Clove Garlic
1 1/2 Tsp Rosemary
2 Tbsp Cornstarch
4 Cup Vegetable Broth
4 Cup Lima Beans
2 Cup, chopped Kale
1 Fruit without seeds Lemons
1 Dash Salt
1 Dash Pepper
Dice onion and sauté over medium heat until translucent in a large pan with oil.
Add the garlic and cook for one or two minutes longer.
Add the rosemary and cornstarch and stir well until the onions are coated.
Add the broth very slowly, stirring as you go to avoid lumps (a few little ones won't hurt).
Add the beans and stir over a medium heat until the broth starts to thicken (5 - 10 minutes).
Add the kale.
Cut the lemon in half and squeeze as much juice as you can into the pan, being careful not too get any seeds in the pot.
Remove any seeds inside of the lemon halves and discard, then throw the lemon halves into the pot, too.
Cook until it is heated through and the kale has softened (about 10 minutes).
Remove the lemon halves from the pan before serving and discard, but be sure to squeeze them really well as you take them out to make the most of any remaining juice/flavor.
Either use tongs or squeeze against the side of the pan with a spoon.