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.
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)
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
into the braise and serve. Enjoy!