I started by quickly steaming my broccoli and kale on the stovetop for approximately 6 minutes. I moved the greens to a strainer and put the bean dip on the skillet with a tablespoon of water, to create a thinner consistency. After that was warm, I threw the greens back in the skillet and combined. I added a squeeze of lemon (I do in practically everything) and spices.
My name is Molly Curls, I’m a college student at the University of South Florida. I’m a passionate yogi, vegan, and beach bum. I made the switch from vegetarian for the majority of my life to vegan about 3 years ago, and I can’t emphasize enough the positive benefits it brings to my life. I created TheVeganBelle on Instagram (formally @positivelyclean) after the support from my family and friends on my creative and usually very impromptu recipes. I also love connecting with other vegans out there and gathering inspiration.