Braised Kale and Beans recipe
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Ingredients
- 1 pound kale 1 tablespoon oil, or to taste 1 large red onion, finely chopped kosher salt and ground black pepper to taste 6 cloves garlic, sliced 1 teaspoon dried sage 1 cup vegetable broth 2 (15 ounce) cans kidney beans, rinsed and drained 1 teaspoon hot pepper sauce
Nutrition Info
- 196.3 caloriescarbohydrate: 33.4 gcholesterol: : -fat: 3.5 gfiber: 10.8 gprotein: 10.7 gsaturatedFat: 0.4 gservingSize: -sodium: 499.5 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Braised Kale and Beans
Directions
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Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water, swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage, cook and stir until fragrant, about 1 minute.
Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
Uncover saucepan, stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.