Simmered Kale and Bean Dish

Ingredients 0/9

Step 1

Trim the tough stems off the kale and tossing them out. Stack the leaves, roll them up tightly, then slice into strips about three-quarters of an inch wide. Put the kale strips in a large bowl of cold water and give them a good swirl to wash away any grit. Drain the kale in a colander and, if the water still looks dirty, give it another rinse.

Step 2

Heat some oil in a saucepan over medium heat. Add the chopped onion along with a pinch of salt and pepper. Cook, stirring frequently, until the onion starts to turn golden around the edges—this should take about three minutes. Toss in the garlic and sage, cooking for another minute until everything smells amazing.

Step 3

Pour in the vegetable broth, scraping up any browned bits stuck to the pan. Cover the pot, lower the heat to a gentle simmer, and let it cook for around five minutes. Then, turn the heat back up to medium and add the kale. Season with salt and pepper, stir just until the kale starts to wilt (about two minutes), then cover again and cook until the kale is tender but still has a bit of bite, about three more minutes.

Step 4

Finally, uncover the pot and stir in the beans along with a splash of hot sauce. Keep stirring for a couple of minutes until the beans are warmed through. Taste and adjust the seasoning with salt and pepper if needed, then it’s ready to serve.