Braised Kale With Black Beans and Tomatoes

By Dancer^ on March 31, 2005

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Ingredients

    1. 1 bunch kale ( about 8 to 10 leaves)
    2. 2 teaspoons extra virgin olive oil
    3. 1 large onion, diced
    4. 6 medium plum tomatoes, seeded and diced ( 2 cups)
    5. 2 garlic cloves, halved lengthwise
    6. 1 (15 1/2 ounce) cans black beans, rinsed and drained
    7. 1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
    8. 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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