Best Braised Kale With Black Beans And Tomatoes Recipes

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BRAISED KALE AND BEANS



Braised Kale and Beans image

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

1 pound kale
1 tablespoon oil, or to taste
1 large red onion, finely chopped
kosher salt and ground black pepper to taste
6 cloves garlic, sliced
1 teaspoon dried sage
1 cup vegetable broth
2 (15 ounce) cans kidney beans, rinsed and drained
1 teaspoon hot pepper sauce

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 AND TOMATOES



Braised Kale and Tomatoes image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 to 4 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon red pepper flakes
3 cloves garlic, roughly chopped
2 bunches curly kale, cleaned well, center stems removed, and torn
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups whole peeled tomatoes
3/4 cup chicken stock

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Once hot, stir in the onions and saute until softened, about 4 minutes. Toss in the red pepper, garlic, kale and some salt and pepper and continue to cook for 2 more minutes. Pour in the tomatoes and stir to combine, then add the chicken stock. Turn the heat to medium, cover with a lid and cook until the kale is silky and tender, about 15 minutes.

BRAISED KALE



Braised Kale image

This is the first recipe I ever used for kale. It's one of my son's favorite dishes. Recipe is from Rachael Ray.

Provided by Pinay0618

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 ounces sliced pancetta, chopped
1 medium onion, chopped
2 garlic cloves, chopped
1 1/2 lbs kale, trimmed, washed and roughly chopped
1 tablespoon sugar
2 tablespoons red wine vinegar
1/2 cup chicken or 1/2 cup vegetable stock

Steps:

  • Heat the olive oil in a large skillet over high heat. Add the chopped pancetta and cook until crispy, 2-3 minutes. Add the onion and garlic and cook until soft, about 3-4 minutes. Add the greens and wilt them down, tossing frequently. Sprinkle in the sugar, toss, then deglaze the pan with vinegar and add in 1/2 cup stock. Reduce heat to low and let the kale mellow a few minutes.

Nutrition Facts : Calories 201.7, Fat 11.3, SaturatedFat 1.6, Sodium 75.5, Carbohydrate 23.3, Fiber 3.9, Sugar 4.3, Protein 6

BRAISED KALE



Braised Kale image

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 18

1 tablespoon olive oil
2 cups thinly sliced onions
1 teaspoon salt
12 turns freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons minced garlic
8 cups (firmly packed) torn and stemmed kale pieces
2 cups Basic Chicken Stock, recipe follows
Splash cider vinegar
1 tablespoon olive oil
1 large onion, peeled and quartered
1 carrot, peeled and chopped
2 celery stalks, chopped
1 head garlic, cut in 1/2
1 bouquet garni
2 pounds raw chicken bones, rinsed in cold water
4 quarts cold water
Salt and pepper

Steps:

  • Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
  • In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

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