Braised Kale With Black Beans And Tomatoes Recipes

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BRAISED KALE AND TOMATOES



Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

SMOKY BRAISED KALE WITH TOMATO



Smoky Braised Kale With Tomato image

This is a hack of a preparation the chef Travis Lett used at his restaurant Gjelina in Venice, Calif., as a pairing for a half-roasted chicken. With its deeply caramelized base of tomato paste and smoked paprika, the kale melts into velvety excellence that can stand on its own with a pile of rice or a baked potato. But it really shines brightly as a supporting player in a feast of poultry, pork or beef. Do two onions seem too many for you? Use one. This is a recipe really to make your own.

Provided by Sam Sifton

Categories     vegetables, side dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 Spanish onions, peeled and diced
8 cloves garlic, peeled and thinly sliced
1/4 cup tomato paste
1 teaspoon hot smoked paprika (pimentón)
Kosher salt and freshly ground black pepper, to taste
3 cups turkey or chicken stock, ideally homemade or low-sodium
1 tablespoon red wine vinegar, plus more to taste
4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total)

Steps:

  • Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
  • Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
  • Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 581 milligrams, Sugar 6 grams

BRAISED KALE AND BEANS



Braised Kale and Beans image

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

Provided by Alice Waugh

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 35m

Yield 6

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 10.8 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 499.5 mg, Sugar 1.6 g

BRAISED KALE WITH BLACK BEANS AND TOMATOES



Braised Kale With Black Beans and Tomatoes image

Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.

Provided by Dancer

Categories     Black Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

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

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



Braised Kale image

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 18

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock, recipe follows
Splash cider vinegar
1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in 1/2
1 bouquet garni
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper

Steps:

  • Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
  • In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

BRAISED KALE WITH ANCHOVIES AND GARLIC



Braised Kale with Anchovies and Garlic image

Categories     Garlic     Kale     Healthy     Boil     Anchovy

Yield Serves 4 to 6

Number Of Ingredients 7

2 bunches kale, tough stems removed, leaves and tender stems cut into bite-size pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 anchovy fillets packed in oil
2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
1/4 cup tomato paste

Steps:

  • Bring a large pot of salted water to a boil. Submerge the kale in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set aside.
  • Heat the olive oil in a large pot over very low heat. Add the garlic, anchovies, salt, and red pepper flakes. Cook, stirring frequently, until the anchovies have disintegrated and the garlic is just beginning to brown, about 10 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
  • Add the kale and 1/4 cup water to the pot and continue to cook, stirring constantly, until the kale and the tomato mixture have fully combined, all of the water has evaporated, and the kale is fully tender, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the kale has time to cook fully. Serve immediately.

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