Braised Kale and Beans

Recipesfull introduces to you: Vegetarian Recipes. (Braised Kale and Beans). With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 6

Yield: 6 servings

Braised Kale and Beans

Ingredients

1 pound kale

1 tablespoon oil

or to taste

1 large red onion

finely chopped

kosher salt and ground black pepper to taste

6 cloves garlic

sliced

1 teaspoon dried sage

1 cup vegetable broth

2 (15 ounce) cans kidney beans

rinsed and drained

1 teaspoon hot pepper sauce

Everyday Cooking

Directions

Step 1

Cut tough stems off kale and discard. Stack leaves roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.

Step 2

Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook stirring often until golden brown around the edges about 3 minutes. Add garlic and sage; cook and stir until fragrant about 1 minute.

Step 3

Stir in vegetable both scraping up any browned bits from the bottom of the saucepan. Cover reduce heat to low and simmer about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted about 2 minutes. Cover and cook until tender but not soft about 3 minutes.

Step 4

Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through 2 to 3 minutes. Season with salt and pepper.

Nutritional Information

Braised Kale and Beans

Servings Per Recipe:6

Calories: 196.3

% Daily Value *

Protein: 10.7g 21%

Carbohydrates: 33.4g 11%

Dietary Fiber: 10.8g 43%

Sugars: 1.6g

Fat: 3.5g 5%

Saturated Fat: 0.4g 2%

Vitamin A Iu: 11810.1IU 236%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.3mg 17%

Vitamin C: 94.2mg 157%

Folate: 27.1mcg 7%

Calcium: 161.7mg 16%

Iron: 3.4mg 19%

Magnesium: 29.5mg 11%

Potassium: 389.1mg 11%

Sodium: 499.5mg 20%

Thiamin: 0.2mg 24%

Calories From Fat: 31.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like