Braised Kale And Beans Recipes

BRAISED KALE WITH BLACK BEANS AND TOMATOES

Steps:

• Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
• Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
• Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
• In a large Dutch oven or heavy pot, heat oil over medium-high heat.
• Saute onion until translucent, about 4 minutes.
• Add kale and mix until wilted, about 3 minutes.
• Add tomatoes and garlic.
• Cook, stirring, until tomatoes soften slightly, about 3 minutes.
• Add beans and broth.
• Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
• Season to taste with salt and pepper.
• Serve as a side dish or over brown rice for a main course.

BRAISED KALE WITH PINTO BEANS AND PANCETTA

Steps:

• Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
• Add onion, pancetta, and garlic; sauté 5 minutes or until pancetta browns.
• Stir in kale, pepper, and salt.
• Add beans and broth; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
• Uncover and cook 10 minutes or until liquid almost evaporates.