Best Braised Kale And Beans Recipes
BRAISED KALE AND BEANS
With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.
Provided by Alice Waugh
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
- Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
- Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
- Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 196.3 calories, Carbohydrate 33.4 g, Fat 3.5 g, Fiber 10.8 g, Protein 10.7 g, SaturatedFat 0.4 g, Sodium 499.5 mg, Sugar 1.6 g
BRAISED KALE WITH BLACK BEANS AND TOMATOES
Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.
Provided by Dancer
Categories Black Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
- Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
- Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
- In a large Dutch oven or heavy pot, heat oil over medium-high heat.
- Saute onion until translucent, about 4 minutes.
- Add kale and mix until wilted, about 3 minutes.
- Add tomatoes and garlic.
- Cook, stirring, until tomatoes soften slightly, about 3 minutes.
- Add beans and broth.
- Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
- Season to taste with salt and pepper.
- Serve as a side dish or over brown rice for a main course.
BRAISED KALE WITH PINTO BEANS AND PANCETTA
This is a really delicious recipe from Cooking Light that is perfect to use up the bounty of kale that comes around this time of year. It is hearty enough with the beans and pancetta to please a more carnivorous crowd. Please be aware that the cook times are fairly relative--everyone considers greens "done" a bit differently. I altered the recipe a bit, so I will share what I did as well :). This was great served with hot cooked farro, and I'm sure any other grain would be just as good.
Provided by smellyvegetarian
Categories Greens
Time 35m
Yield 1 cup servings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
- Add onion, pancetta, and garlic; sauté 5 minutes or until pancetta browns.
- Stir in kale, pepper, and salt.
- Add beans and broth; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until kale is tender (mine didn't take nearly so long!).
- Uncover and cook 10 minutes or until liquid almost evaporates.
Nutrition Facts : Calories 190.4, Fat 1.5, SaturatedFat 0.3, Sodium 398.9, Carbohydrate 36.3, Fiber 9.8, Sugar 2.5, Protein 11.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love