Best 2 Braised Kale And Beans Recipes

Explore the hearty and flavorful world of braised kale and beans with our curated collection of recipes. Embark on a culinary journey that showcases the versatility of these humble ingredients. Discover how to transform kale and beans into a symphony of textures and flavors that will tantalize your taste buds. From classic one-pot meals to innovative takes on traditional dishes, our recipes offer a wide range of options to suit every palate and cooking skill level. Prepare to be inspired as we unveil the secrets to creating delectable dishes that celebrate the goodness of braised kale and beans.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

Braised Kale With Black Beans and Tomatoes image

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

Ingredients

1 bunch kale (about 8 to 10 leaves)
2 teaspoons extra virgin olive oil
1 large onion, diced
6 medium plum tomatoes, seeded and diced (2 cups)
2 garlic cloves, halved lengthwise
1 (15 1/2 ounce) can black beans, rinsed and drained
1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
salt & freshly ground black pepper, to taste

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.

Tips:

Choose hearty beans: White beans, chickpeas, and kidney beans all work well in this recipe. They hold their shape well and absorb the braising liquid's flavors.
Use a variety of greens: In addition to kale, you can also use collard greens, spinach, orchard greens. Feel free to mix and match your favorites.
Don't overcook the greens: Kale cooks quickly, so it's important to watch it carefully and remove it from the pot as soon as it's wilted. Overcooked kale will become tough and bitter.
Season to taste: This recipe is a good starting point, but feel free to adjust the seasonings to your liking. Add more garlic, salt, pepper, or red pepper flakes if you desire.
Serve with your favorite sides: Braised kale and beans is a versatile dish that can be served with a variety of sides. Try it with rice, quinoa, roasted vegetables, or crusty bread.

Conclusion:

Braised kale and beans is a delicious, hearty, and healthy dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your liking. So next time you're looking for a quick and easy vegetarian meal, give this recipe a try. You won't be disappointed!