Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 196
- Carbohydrate: 33g
- Fat: 4g
- Fiber: 11g
- Protein: 11g
- Sugar: 2g
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