Kale ragu and bean
Simmer canned tomatoes and green kale with spices, herbs, garlic and onions. You can serve this delicious stew for a healthy lunch.
Servings: 6
Total time: 1 hour 25 minutes
Ingredients:
- Olive oil: 2 tablespoons
- Chopped onion: 1
- Kale: 1 pound (remove stems and chop leaves)
- Diced tomatoes along with chile peppers (green): 14 ounces
- Minced garlic: 2 cloves
- Water: 1 1/2 cups
- Bay leaves: 2
- Ground cumin: 1/4 teaspoon
- Onion powder: 1 teaspoon
- Cannellini beans (rinsed and drained): 30 ounces
- Chopped oregano: 1 tablespoon
- Chopped basil: 1 teaspoon
- Powdered black pepper and salt: to taste
Preparation:
Take a deep skillet and heat olive oil over medium flame. Add kale and onions. Cook well and stir to make onions transparent and wilt kale. It will take 5 to 7 minutes. Decrease flame to medium and stir the green chile and tomatoes, onion powder, cumin, bay leaves, water and garlic in the kale mixture. Simmer the vegetable blend to make the kale soft almost 1 hour. Mix in cannellini beans and simmer for 10 minutes to heat through. Mix in the basil and oregano. Season with pepper and salt as per taste.
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