Best 2 Kale And Adzuki Beans Recipes

**Kale and Adzuki Beans: A Nutritious and Flavorful Combination**

Kale and adzuki beans are two wholesome ingredients that come together to create a delightful and nutritious dish. Kale, a leafy green vegetable, is packed with vitamins, minerals, and antioxidants, while adzuki beans, a type of small red bean, are a good source of protein, fiber, and iron. This dynamic duo can be prepared in a variety of ways, from hearty soups and stews to refreshing salads and grain bowls. In this article, we'll share three delectable recipes that showcase the versatility of kale and adzuki beans: a hearty Kale and Adzuki Bean Soup, a vibrant Kale and Adzuki Bean Salad, and a protein-packed Kale and Adzuki Bean Grain Bowl. Each recipe offers unique flavors and textures, making them perfect for any occasion.

Here are our top 2 tried and tested recipes!

WHITE BEANS AND KALE

White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
Copyright 2016 Television Food Network, G.P. All rights reserved

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

Tips:

Soaking the adzuki beans overnight helps to reduce cooking time and makes them more digestible.
Rinsing the kale thoroughly before use helps to remove any dirt or debris.
Using a sharp knife to chop the kale helps to prevent it from becoming bruised or wilted.
Cooking the kale and adzuki beans separately helps to prevent the kale from becoming overcooked.
Adding the kale to the pot just before serving helps to preserve its nutrients and bright green color.
Seasoning the dish with salt, pepper, and other spices to taste helps to enhance the flavor.
Serving the dish with a side of rice or bread helps to make it a more complete meal.

Conclusion:

This kale and adzuki bean soup is a delicious and nutritious dish that is perfect for a healthy and satisfying meal. The combination of kale and adzuki beans provides a good source of protein, fiber, and vitamins and minerals. The soup is also easy to make and can be tailored to your own taste preferences. With its simple ingredients and flavorful broth, this soup is sure to become a favorite in your household.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »