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!