Name: Braised Kale and Beans
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Kale - 1 pound; Oil, or to taste - 1 tablespoon; Red onion, finely chopped - 1 large; Kosher salt and ground black pepper to taste - 1 large; Garlic, sliced - 6 cloves; Dried sage - 1 teaspoon; Vegetable broth - 1 cup; Kidney beans, rinsed and drained - 2 (15 ounce) cans; Hot pepper sauce - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Braised Kale and Beans

1. Kale - 1 pound

2. Oil, or to taste - 1 tablespoon

3. Red onion, finely chopped - 1 large

4. Kosher salt and ground black pepper to taste - 1 large

5. Garlic, sliced - 6 cloves

6. Dried sage - 1 teaspoon

7. Vegetable broth - 1 cup

8. Kidney beans, rinsed and drained - 2 (15 ounce) cans

9. Hot pepper sauce - 1 teaspoon

How to cook deliciously - Braised Kale and Beans

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.