Ingredients
-
1
-
2
-
1
-
6
-
2
-
1
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Braised Kale With Black Beans and Tomatoes, 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., It was OK, but I have better recipes for kale. The tomatoes don’t need to cook for 3 minutes and the kale doesn’t take 30 minutes to cook. It’s very healthy, but needs more seasoning or something. It is pretty easy to make once you prepare the kale, onions, tomatoes, etc., We used the purple curly kale for this. Had to use a different type of bean as black beans are surprisingly hard to find here in Australia. go figure? Otherwise made as written and served with Trout on a bed of cargo and white rices.
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Steps
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1
Done
|
Using a Sharp Paring Knife, Slice Off the Hard, Central Vein of Each Kale Leaf. |
|
2
Done
|
Stacking 3 to 4 Leaves at a Time, Cut Them Crosswise Into Half-Inch Strips. |
|
3
Done
|
Rinse in a Colander or Sieve and Shake Well, Leaving Some Moisture Clinging to Leaves. |
|
4
Done
|
in a Large Dutch Oven or Heavy Pot, Heat Oil Over Medium-High Heat. |
|
5
Done
|
Saute Onion Until Translucent, About 4 Minutes. |
|
6
Done
|
Add Kale and Mix Until Wilted, About 3 Minutes. |
|
7
Done
|
Add Tomatoes and Garlic. |
|
8
Done
|
Cook, Stirring, Until Tomatoes Soften Slightly, About 3 Minutes. |
|
9
Done
|
Add Beans and Broth. |
|
10
Done
|
Bring to a Boil, Reduce Heat and Simmer Until Kale Is Tender, About 30 Minutes. |
