Braised Kale With Black Beans And Tomatoes

• 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

1. Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
2. Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
3. Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
4. In a large Dutch oven or heavy pot, heat oil over medium-high heat.
5. Saute onion until translucent, about 4 minutes.
6. Add kale and mix until wilted, about 3 minutes.
7. Add tomatoes and garlic.
8. Cook, stirring, until tomatoes soften slightly, about 3 minutes.
9. Add beans and broth.
10. Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
11. Season to taste with salt and pepper.
12. Serve as a side dish or over brown rice for a main course.

kale, extra virgin olive oil, onion, tomatoes, garlic, black beans, chicken broth, salt

Taken from www.food.com/recipe/braised-kale-with-black-beans-and-tomatoes-114893 (may not work)