Braised Kale With Black Beans And Tomatoes

1. 1

   Using a sharp paring knife, slice off the hard, central vein of each kale leaf.

2. 2

   Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.

3. 3

   Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.

4. 4

   In a large Dutch oven or heavy pot, heat oil over medium-high heat.

5. 5

   Saute onion until translucent, about 4 minutes.

6. 6

   Add kale and mix until wilted, about 3 minutes.

7. 7

   Add tomatoes and garlic.

8. 8

   Cook, stirring, until tomatoes soften slightly, about 3 minutes.

9. 9

   Add beans and broth.

10. 10

    Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.

11. 11

    Season to taste with salt and pepper.

12. 12

    Serve as a side dish or over brown rice for a main course.

* Per serving · 4 servings · Values may vary.