Braised Kale With Black Beans And Tomatoes

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 bunch kale (about 8 to 10 leaves)
• 2 teaspoons extra virgin olive oil
• 1 large onion, diced
• 6 medium plum tomatoes, seeded and diced (2 cups)
• 2 garlic cloves, halved lengthwise
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
• salt & freshly ground black pepper, to taste

Recipe

• 1 using a sharp paring knife, slice off the hard, central vein of each kale leaf.
• 2 stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
• 3 rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
• 4 in a large dutch oven or heavy pot, heat oil over medium-high heat.
• 5 saute onion until translucent, about 4 minutes.
• 6 add kale and mix until wilted, about 3 minutes.
• 7 add tomatoes and garlic.
• 8 cook, stirring, until tomatoes soften slightly, about 3 minutes.
• 9 add beans and broth.
• 10 bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
• 11 season to taste with salt and pepper.
• 12 serve as a side dish or over brown rice for a main course.