Tomato-Braised White Beans with Kale
Creamy cannellini beans simmered in garlicky tomato with a whole bunch of kale. Serve with crusty bread or over rice.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 yellow onion diced
- 5 cloves garlic thinly sliced
- ½ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can diced tomatoes 14.5 oz can
- 2 cans cannellini beans 15 oz cans, drained and rinsed
- 1 cup vegetable broth
- 1 tsp kosher salt
- 1 bunch lacinato kale stems removed, leaves chopped
- ½ lemon
Steps
Heat 2 tbsp extra-virgin olive oil in a wide pot over medium heat. Cook 1 yellow onion until soft, then add 5 cloves garlic and ½ tsp red pepper flakes and cook until the garlic is golden.
Stir in 2 tbsp tomato paste for 1 minute, then add 1 can diced tomatoes, 2 cans cannellini beans, 1 cup vegetable broth, and 1 tsp kosher salt. Simmer until slightly thickened.
Mash a few beans with the back of a spoon. Stir in 1 bunch lacinato kale, cover, and cook until tender.
Finish with a squeeze of ½ lemon and a drizzle of the remaining oil (1 tbsp extra-virgin olive oil).
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