Braised Kale And Beans Food

HEALTHY BRAISED LENTILS WITH KALE

Steps:

• Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs.
• Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

SMOKY BRAISED KALE WITH TOMATO

Steps:

• Place a large, heavy-bottomed, high-sided pot or Dutch oven over medium-high heat and add olive oil. When it shimmers, add onions and garlic and cook until they soften and begin to turn translucent, about 5 to 7 minutes.
• Add tomato paste and smoked paprika, reduce heat to medium, and cook, stirring frequently, until the paste begins to caramelize, about 5 to 7 minutes. Season with salt and pepper, then add stock and vinegar, and allow to come to a boil.
• Add half the kale, cover, and cook for a minute or two, until it wilts. Repeat with remaining kale. Stir to incorporate the onion mixture into the soft kale and simmer until tender, 20 to 30 minutes, partly covered. Season to taste with salt and pepper, drizzle with a little more vinegar, and serve.

BRAISED KALE WITH BLACK BEANS AND TOMATOES

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.

BRAISED KALE

Steps:

• Bring a large pot of generously salted water to a boil. Meanwhile, set aside a large bowl of ice water. Add kale to boiling water, return to a boil, and after 1 minute transfer to ice bath. Drain well, and set aside.
• In a large sauté pan, heat oil over low heat and sauté onion, carrot and celery until just softened. Add sherry vinegar and cook until reduced by two-thirds. Add kale and stir to coat, then add chicken broth, honey, 2 teaspoons salt and the pepper. Bring to a simmer and cook, partly covered, until kale is tender, 6 to 8 minutes.
• Transfer kale leaves to a warm bowl, leaving onion, carrot and celery in broth. Strain broth, discarding solids. If there is more than * cup, it may be boiled in a small saucepan until reduced. Adjust salt and pepper as needed, and pour over kale. Serve immediately, or cover and refrigerate for up to 24 hours; gently reheat before serving.

BRAISED KALE AND BEANS

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.