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Braised Kale and Beans

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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
  • Methods :

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