Braised Kale With Black Beans and Tomatoes

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 vegetable broth
• salt & freshly ground black pepper, to taste

Directions

1. 1

   Using a sharp paring knife, slice off the hard, central vein of each kale leaf.

2. 2

   Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.

3. 3

   Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.

4. 4

   In a large Dutch oven or heavy pot, heat oil over medium-high heat.

5. 5

   Saute onion until translucent, about 4 minutes.

6. 6

   Add kale and mix until wilted, about 3 minutes.

7. 7

   Add tomatoes and garlic.

8. 8

   Cook, stirring, until tomatoes soften slightly, about 3 minutes.

9. 9

   Add beans and broth.

10. 10

    Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.

11. 11

    Season to taste with salt and pepper.

12. 12

    Serve as a side dish or over brown rice for a main course.