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Braised Kale with White Beans and Tomato
Recipe

11 INGREDIENTS • 4 STEPS • 25MINS

Braised Kale with White Beans and Tomato

5.0
2 ratings
This hearty braise of kale, grape tomatoes and cannellini beans has a deep flavor and belly warming satisfaction that is perfectly paired with grilled chicken, pork tnederloin, or pork chops.
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This hearty braise of kale, grape tomatoes and cannellini beans has a deep flavor and belly warming satisfaction that is perfectly paired with grilled chicken, pork tnederloin, or pork chops.
25MINS
Total Time
$1.06
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
2 Tbsp
Garlic
3 cloves
Garlic, peeled
Garlic
1 clove
Garlic, minced, peeled
Kale
9 cups
Kale, roughly chopped, de-stemmed
Vegetable Stock
3/4 cup
Vegetable Stock
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Canned Cannellini White Kidney Beans
2 cups
Canned Cannellini White Kidney Beans, rinsed, drained
Salt
to taste
Lemon
1
Lemon, juiced
Nutrition Per Serving
VIEW ALL
Calories
184
Fat
8.1 g
Protein
7.9 g
Carbs
24.1 g
Add to plan
logo
Braised Kale with White Beans and Tomato
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
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.
step 2
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 (as needed), Grape Tomatoes (1 cup), Garlic (1 clove), and another 1/3 of the vegetable stock.
step 2 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 (as needed), Grape Tomatoes (1 cup), 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 (2 cups), remaining vegetable stock, Salt (to taste), and Ground Black Pepper (to taste).
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 (2 cups), 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!
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!
Tags
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Beans & Legumes
Dairy-Free
American
Lunch
Shellfish-Free
Vegan
Vegetarian
Side Dish
Vegetables
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