Recipe by Dancer^
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.
Top Review by Mrs. Beckman
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!
- 1 1⁄2 bunches kale (about 8 to 10 leaves)
- 3 teaspoons extra virgin olive oil
- 1 1⁄2 large onion, diced
- 9 medium plum tomatoes, seeded and diced (2 cups)
- 3 garlic cloves, halved lengthwise
- 1 (23 1/4 ounce) can black beans, rinsed and drained
- 2 1⁄4 cups reduced-sodium fat-free chicken broth or 2 1⁄4 cups vegetable broth
- 1 1⁄2 to taste salt & freshly ground black pepper, to taste
Directions See How It's Made
- 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.