Braised kale is a tasty way to get your greens in. The kale tenderizes as it simmers in a light sauce with onion and garlic then is tossed with white beans. It's such an easy, healthy weeknight side dish.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: American
Keyword: braised kale, side dish
Servings: 6people
Ingredients
2poundskale (usually two large bundles that roughly equal 7-8 cups)
3Tablespoonsextra-virgin olive oil
1yellow onion, diced
¼teaspoonsalt
⅛teaspoonblack pepper
2clovesgarlic, minced
¼teaspoonred pepper flakes
1 ½cupsvegetable or chicken stock
111 oz. cancannelini beans, drained
1Tablespoonunsalted butter
Instructions
Remove stems from kale and roughly chop in 3-inch pieces. Wash and dry kale.
Heat Dutch oven or large soup pot over medium-heat with the olive oil. Add onion, salt and pepper and saute until tender, around 4-5 minutes. Add garlic and red pepper flakes and saute an additional minute.
Add the kale in small batches, letting it wilt a tad with the heat (about 1 minute). When all of the kale is added, add stock. Cover pot with lid and let simmer on medium-low heat for 10-15 minutes.
Add white beans (cannelini beans) and stir until combined and hot. Remove from heat and add butter just before serving.