Best 2 Braised Kale And Beans Recipes

Are you looking for a flavorful and healthy recipe to add to your weekly meal plan? Look no further than braised kale and beans. This classic dish combines the earthy flavors of kale with the hearty texture of beans, creating a satisfying and nutritious meal. Perfect for a chilly evening or as a side dish for any occasion, braised kale and beans is sure to become a favorite. With its combination of fresh vegetables, tender beans, and aromatic herbs, this dish offers a delightful balance of flavors and textures that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

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

BRAISED KALE WITH BLACK BEANS AND TOMATOES

Braised Kale With Black Beans and Tomatoes image

Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.

Provided by Dancer

Categories Black Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

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 1 1/2 cups vegetable broth
salt & freshly ground black pepper, to taste

Steps:

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

Tips:

Choose the right kale. Look for kale that is dark green and has no signs of wilting or yellowing. Lacinato kale, also known as dinosaur kale or Tuscan kale, is a good choice for braising because it can withstand longer cooking times without becoming mushy.
Soak the beans overnight. This will help to reduce their cooking time and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
Use a variety of vegetables. In addition to kale and beans, you can add other vegetables to your braise, such as onions, carrots, celery, potatoes, and tomatoes. This will add flavor and nutrients to the dish.
Season the braise well. Use a combination of salt, pepper, garlic, and other herbs and spices to taste. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten up the flavors.
Cook the braise over low heat. This will help to tenderize the kale and beans without overcooking them. Braise the kale and beans for at least 1 hour, or until they are tender.

Conclusion:

Braised kale and beans is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of kale, beans, and vegetables, braised kale and beans is a nutritious and satisfying meal that is sure to please everyone at the table.