Braised Greens
with White Beans and Walnuts
I make this all the time. I don't know why I haven't posted it yet, but it's definitely a favorite. It's an easy way to cook hearty, leafy greens like kale and swiss chard. With the beans and nuts, it's a high protein vegan meal. It's also delicious.
Recipe after the jump:
Braised Greens with White Beans and Walnuts
1/2 bunch organic kale (or swiss chard), rinsed
1 can cannellini beans, drained and rinsed
1 small onion, chopped
1 tomato, chopped (or 1 can diced tomatoes, drained)
1-2 cloves garlic, diced
1/2 c. walnuts
2 c. vegetable broth (1 c. if using canned tomatoes)
1 tbl. apple cider vinegar (or juice of 1/2 lemon)
salt & pepper
1-2 tbl. olive oil
Stem kale (hold each leaf upside down by the stem and run a very sharp knife along the stem on each side to separate the leaves from the stem). Stack the leaves on top of each other, roll, and cut into ribbons. Trim end off stems and chop into 1/4-1/2" pieces.
Heat 1-2 tbl. olive oil in a large pan. Saute onion and kale stems over med-high heat for about 5 min., until the onion becomes translucent. Add garlic, cook until fragrant (another 30 sec. or so). Add damp kale leaves and cook until they begin to wilt, adding 1 tbl. apple cider vinegar (or juice of 1/2 a lemon) to brighten. Add vegetable broth, canned tomatoes, beans, and salt and pepper (if using a fresh tomato, wait until kale is almost done to add).
Yum!
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