Braised Kale and Beans

With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 196 Calories

Ingredients

• 6 cloves garlic, sliced
• 1 teaspoon hot pepper sauce
• 1 cup vegetable broth
• 1 teaspoon dried sage
• 1 large red onion, finely chopped
• kosher salt and ground black pepper to taste
• 1 tablespoon oil, or to taste
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 pound kale

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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