Braised Kale with White Beans & Garlic
Braised kale is a tasty way to get your greens in. The kale tenderizes as it simmers in a light sauce with onion and garlic then is tossed with white beans. It's such an easy, healthy weeknight side dish.
Ingredients
- 2 pounds kale (usually two large bundles that roughly equal 7-8 cups)
- 3 Tablespoons extra-virgin olive oil
- 1 yellow onion (diced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups vegetable or chicken stock
- 1 11 oz. can cannelini beans (drained)
- 1 Tablespoon unsalted butter
Instructions
Remove stems from kale and roughly chop in 3-inch pieces. Wash and dry kale.
Heat Dutch oven or large soup pot over medium-heat with the olive oil. Add onion, salt and pepper and saute until tender, around 4-5 minutes. Add garlic and red pepper flakes and saute an additional minute.
Add the kale in small batches, letting it wilt a tad with the heat (about 1 minute). When all of the kale is added, add stock. Cover pot with lid and let simmer on medium-low heat for 10-15 minutes.
Add white beans (cannelini beans) and stir until combined and hot. Remove from heat and add butter just before serving.
Comments (0)
No comments yet. Be the first to comment!