White Bean, Kale, And Tomato Stew

• 1 1/2 pounds kale
• 1/4 cup olive oil
• 3 garlic cloves thinly sliced
• 1/4 teaspoon crushed red pepper
• 14 ounces diced tomatoes can of
• 15 ounces white beans can of, drained and rinsed
• 2 cups vegetable broth
• salt
• pepper
• grated Parmesan

1. Fill a large stockpot halfway with water. Bring to a boil and then toss in the kale leaves. Reduce heat to a simmer and cook for 6-8 minutes or until leaves are tender (not mushy). Drain leaves in a colander.
2. Wipe out any excess water from the pot. Place back on burner and turn to medium heat. Add olive oil, garlic, and red pepper, and saute for 1 minute, stirring occasionally.
3. Add the tomatoes and bring to a boil. Add the beans and broth, and bring to a boil again. Cook for 3 minutes, stirring often.
4. Reduce heat to a simmer and add the kale. Cook for 5 minutes. Season with salt and pepper to taste. Garnish with Parmesan.

kale, olive oil, garlic, red pepper, tomatoes, white beans, vegetable broth, salt, pepper, parmesan

Taken from www.yummly.com/recipe/White-Bean_-Kale_-and-Tomato-Stew-1677023 (may not work)