Braised Kale With Black Beans And Tomatoes - cooking recipe

Ingredients

1 bunch kale (about 8 to 10 leaves)
2 teaspoons extra virgin olive oil
1 large onion, diced
6 medium plum tomatoes, seeded and diced (2 cups)
2 garlic cloves, halved lengthwise
1 (15 1/2 ounce) can black beans, rinsed and drained
1 1/2 cups reduced-sodium fat-free chicken broth or 1 1/2 cups vegetable broth
salt & freshly ground black pepper, to taste

Preparation

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.