Braised Kale with White Beans and Tomato

In a heavy dutch oven, heat Olive Oil (2 Tbsp) 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.

Add Kale (9 cups) to the pot and 1/3 of the Vegetable Stock (3/4 cup) . Cover with a lid, and braise the kale for 2-3 minutes, until wilted. Then add Crushed Red Pepper Flakes (1/4 tsp) , Grape Tomatoes (1 cup) , Garlic (1 clove) , and another 1/3 of the vegetable stock.

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 (2 cups) , remaining vegetable stock, Salt (to taste) , and Ground Black Pepper (to taste) .

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!