Cooking Instructions
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Step 1
Destem and roughly chop the
Kale (3 cups)
. Peel and mince the
Garlic (1 clove)
and set aside. Peel the remaining
Garlic (3 cloves)
and leave whole. Juice the
Lemon (1)
. Drain and rinse the
Canned Cannellini White Kidney Beans (2 cups)
.
Step 2
In a heavy dutch oven, heat
Olive Oil (2 Tbsp)
over medium heat. When oil starts to glisten and shimmer, add whole, peeled cloves of garlic. Simmer for 3-4 minutes until fragrant and golden brown. Remove and discard the garlic cloves.
Step 3
Add kale 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)
, minced garlic, and another 1/3 of the vegetable stock.
Step 4
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 cannellini beans, remaining vegetable stock, and
Salt and Pepper (to taste)
Step 5
Return the lid to the pot and cook for an additional 3-4 minutes. Remove the pot from the heat. Add lemon into the braise and serve. Enjoy!
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