Braised Kale With Black Beans and Tomatoes |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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