Kale And Adzuki Beans Food

KALE AND ADZUKI BEANS

Kale and Adzuki Beans image

This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice.

Provided by skymonkey

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup uncooked adzuki beans
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
6 cups roughly chopped kale
2 tablespoons water
¼ cup tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste

Steps:

Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 28.7 g, Fat 3 g, Fiber 5.8 g, Protein 10.1 g, SaturatedFat 0.4 g, Sodium 890 mg, Sugar 0.2 g

KALE AND WHITE BEANS

Kale and White Beans image

I hated kale until a friend gave me a bunch from her garden and this recipe. I added a few ingredients. At dinner my husband ate two servings and asked me to make it again. Success!

Provided by Hinkle

Categories Greens

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch fresh kale, washed and stemmed
14 ounces canned white beans, rinsed and drained (I used navy beans)
4 -6 garlic cloves, peeled and diced
1 medium tomatoes, sliced thinly
1 medium onion, peeled and sliced thinly
4 -6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon sea salt
1 teaspoon oregano
1 teaspoon thyme
1/4-1/3 cup asiago cheese, sliced thinly (I used a vegetable peeler)

Steps:

If you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. As it "ages," it sweetens.
Heat the olive oil slowly in a large frying pan.
While the oil is heating, chop the kale in large strips. Set aside.
Saute onion and garlic over medium-low heat until they begin to turn color. Do not burn.
Throughout the rest of this prepartion do not overheat the oil. Medium should be the right temperature.
Stir in the brown sugar, oregano, and thyme. Stir gently for another minute or two until the sugar has disappeared.
If you need to add a bit more olive oil, do so at this point. You need a thin layer of hot oil covering the bottom of the pan.
Stir the chopped kale into the hot oil mix. Kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. Stir the kale gently for a few minutes, just long enough to cook it down a bit. Do not let it become soft.
Stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
Lay the tomato slices on top.
Lay the thinly sliced asiago cheese on top of the tomatoes.
Turn off heat or turn down very low, cover and let steam for 5 minutes. Serve hot.

Nutrition Facts : Calories 287.9, Fat 13.9, SaturatedFat 2, Sodium 302.9, Carbohydrate 34.2, Fiber 5.8, Sugar 10.2, Protein 8.1

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