Beans with Tomatoes and Kale

Kale is a member of the cabbage family and is one of the healthiest and most nutritious plant foods. It is loaded with beneficial vitamins and minerals. This hearty bean recipe is the perfect way to enjoy this nutrient-rich green, especially for those not crazy about eating raw Kale in a salad.

Quick, easy and versatile ... the beans can be served as a side dish, a vegetarian main dish when using vegetable broth, or it can be made into a heartier non-vegetarian meal by adding some cooked and sliced sweet or spicy sausage. This dish is also gluten-free when using a GF broth.

Beans with Tomatoes and Kale
(Makes 4 main dish servings or 8 side dish servings.)

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 14 1/2-ounce can diced tomatoes in juice
• 1 141/2-ounce can vegetable, chicken or beef broth
• 2 cups chopped kale
• 2 15-ounce cans cannellini beans, large white beans or a mix of beans, rinsed and drained
• Salt and freshly ground pepper to taste
• Grated Manchego or Parmesan cheese

Beans with Tomatoes and Kale

Heat oil in a heavy large pot over medium heat. Add onion and sauté until soft and just beginning to brown, about 6 minutes. Add garlic and cook for about 1 minute. Stir in the tomatoes along with their juice and continue to cook 1 minute more. Add the broth and kale and bring to a boil, stirring often.

Reduce heat to low, cover, and simmer until the kale has wilted and is tender (about 15 minutes), stirring occasionally. Stir in drained beans and simmer to heat through. Add salt and pepper to taste.

Serve beans in bowls and pass around the grated cheese.