Kale and Beans

Name: Kale and Beans
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon oil; 2 onions, halved and slicked thin; salt and pepper, to taste; 4 garlic cloves, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon red pepper flakes; 2 cups broth or 2 cups water; 1 (14 1/2 ounce) can diced tomatoes; 1 lb kale, stemmed and chopped (or other greens); 2 (14 1/2 ounce) cans beans, rinsed (pinto, black-eyed peas, etc.); 1 tablespoon apple cider vinegar; 1 teaspoon sugar

Submitted by Lyssie71

"This is a recipe adapted from Vegetarian America's Test Kitchen. I don't like greens AT ALL, but this recipe is AMAZING! I didn't have any black-eyed peas on hand, so I guest a can of pintos and great northern beans. This is such a versatile and delicious recipe!"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 6

ingredients

1 tablespoon oil
2 onions, halved and slicked thin
salt and pepper, to taste
4 garlic cloves, minced
¹⁄₂ teaspoon ground cumin
¹⁄₄ teaspoon red pepper flakes
2 cups broth or 2 cups water
1 (14 1/2 ounce) can diced tomatoes
1 lb kale, stemmed and chopped (or other greens)
2 (14 1/2 ounce) cans beans, rinsed (pinto, black-eyed peas, etc.)
1 tablespoon apple cider vinegar
1 teaspoon sugar

directions

Heat oil in Dutch oven over medium heat until shimmering. Add onion and 2 teaspoons of salt and cook, stirring frequently, until onion is golden brown - about 10 minutes.
Stir in garlic, cumin, 1/2 teaspoon pepper, and pepper flakes and cook until fragrant - about 30 seconds.
Stir in broth/water and tomatoes and their juice and bring to a boil.
Stir in greens, cover, and reduce heat to low. Simmer until greens are just tender - about 15 minutes.
Gently stir in rinsed beans; cover and cook, stirring occasionally until greens are silky and completely tender - about 15 minutes.
Uncover, increase heat to medium-high and cook until liquid is nearly evaporated - about 5 minutes. Stir in vinegar and sugar and season with salt and pepper. Serve.