Beans and Braised Kale
Prep: 10-15 minutes Cook: 10-15 minutes
By Tiffany Hobson
My new favorite dish! Not only is it easy to prepare, you can refrigerate the leftovers and it still tastes great!
- 1 cup vegetable broth
- 1 tbsp garlic, minced
- 1 tbsp red pepper flakes
- 1 15 ounce can cannellini or butter beans, drained and rinsed
- 3 bunches lacinato kale, stripped from its vein and chopped
- 1/4 cup Roasted Garlic Breadcrumbs (optional)
- salt to taste
Place vegetable broth, garlic and red pepper flakes in a non-stick pan over medium high heat. Saute, stirring occasionally, for about 5 minutes. When the broth begins to boil, add beans and stir. Cook for 3-5 minutes, until the broth starts to boil again. Reduce to medium heat and add kale. Continuously stir the kale. The kale will cook down and the liquid will almost completely evaporate. Remove from heat. Serve with a few tablespoons of Roasted Garlic Breadcrumbs and salt to taste, if desired.
Note: This recipe does not need the Roasted Garlic Breadcrumbs (recipe in Miscellaneous). I've added this option in here because it adds a different texture to the cooked ingredients with a bit of parmesan cheese flavor.