- Most Helpful
- Highest Rating
this was BEYOND awesome!!!!! It was my first try with Kale, and lemme tell ya, I have a new favorite Veggie!!! I made a few tiny adjustments. I used canned diced tomatoes, and only about 1/4 c. broth. I also used minced garlic. I let it simmer about 10 minutes only because I was strapped for time and it was wonderful, wonderful, WoNDERFUL!
A hit at our house when served as a side dish. I used a can of Italian diced tomatoes rather than fresh and some homemade seasoned beans I had in the freezer. Healthy and wonderful. I'd serve it over brown rice next time.
This was an was a great surprise. I also used the diced tomatoes as suggested by Britfoodlover and let it cook down to a slightly moist vegetable mixture. Not really appetizing looking but tastes great. Maybe the cooking changes the colors a bit.
Excellent! I also tried it with spicy canned tomatoes with chili's. This is a very tasty side dish to serve. Served with steak and good sour dough bread. What a treat!
We used the purple curly kale for this. Had to use a different type of bean as black beans are surprisingly hard to find here in Australia. go figure? Otherwise made as written and served with Trout on a bed of cargo and white rices.
This was a great recipe! Makes me want to eat kale more often! I added red pepper flakes and it was delicious! Here's my blog post about it: http://actinglikeachef.wordpress.com/2013/07/17/braised-kale-and-black-beans/
I just made this because I had left over black beans and a ton of kale in the garden. WOW what a great combo of flavors! Used jarred tomatoes from last year and home made stock but again...WOW...try it
What a healthy tasty pot which we ate over brown rice as mentioned at the end of the directions. This was my first time cooking and tasting cooked kale. I used organic kale, light extra virgin olive oil, organic tomatoes, organic garlic cloves, organic canned black beans, water and the bean broth, sea salt, and the onion. Made for Healthy Choices Tag Game 2013.
Delicious! I doubled the beans, used a 15oz can of tomatoes with roasted garlic and onion and a 10oz can of rotel tomatoes and chilis (instead of the plum tomatoes). I should have doubled the amount of kale. Still we really really enjoyed this dish and I look forward to making it often!