Kale and Beans
- 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.
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