Kale and Beans

• 1 tablespoon oil
• 2 onions, halved and slicked thin
• salt and pepper, to taste
• 4 garlic cloves, minced
• 12 teaspoon ground cumin
• 14 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

1. Heat oil in Dutch oven over medium heat until shimmering.
2. Add onion and 2 teaspoons of salt and cook, stirring frequently, until onion is golden brown - about 10 minutes.
3. Stir in garlic, cumin, 1/2 teaspoon pepper, and pepper flakes and cook until fragrant - about 30 seconds.
4. Stir in broth/water and tomatoes and their juice and bring to a boil.
5. Stir in greens, cover, and reduce heat to low.
6. Simmer until greens are just tender - about 15 minutes.
7. Gently stir in rinsed beans; cover and cook, stirring occasionally until greens are silky and completely tender - about 15 minutes.
8. Uncover, increase heat to medium-high and cook until liquid is nearly evaporated - about 5 minutes.
9. Stir in vinegar and sugar and season with salt and pepper.
10. Serve.

oil, onions, salt, garlic, ground cumin, red pepper, broth, tomatoes, kale, beans, apple cider vinegar, sugar

Taken from www.food.com/recipe/kale-and-beans-521853 (may not work)