Cooking Instructions
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Step 1
In a heavy dutch oven, heat
Olive Oil (30 mL)
over medium heat. When oil starts to glisten and shimmer, add
Garlic (3 cloves)
. Simmer for 3-4 minutes until fragrant and golden brown. Remove and discard the garlic cloves.
Step 2
Add
Kale (225 g)
to the pot and 1/3 of the
Vegetable Stock (180 mL)
. Cover with a lid, and braise the kale for 2-3 minutes, until wilted. Then add
Crushed Red Pepper Flakes (as needed)
,
Grape Tomatoes (150 g)
,
Garlic (1 clove)
, and another 1/3 of the vegetable stock.
Step 3
Stir to combine. Cover tightly with a lid and cook for 3-4 minutes, until tomatoes start to split and give up their juices. Stir in the
Canned Cannellini White Kidney Beans (395 g)
, remaining vegetable stock,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 4
Return the lid to the pot and cook for an additional 3-4 minutes. Remove the pot from the heat. Add
Lemon (1)
into the braise and serve. Enjoy!
