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. ---------------------------------------------------------------------------
Nutrition
Ingredients
