All Recipes Best Recipe Everyday Cooking Recipes Vegetarian

Ingredients

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

Nutrition Info

196.3 calories carbohydrate: 33.4 g cholesterol: : - fat: 3.5 g fiber: 10.8 g protein: 10.7 g saturatedFat: 0.4 g servingSize: - sodium: 499.5 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.