Kale and White Beans

I have the never ending bag of kale right now.  I can’t go through it fast enough!  I get a new bag of kale every week!  So, I’ve been thinking up ways to use it up and every time I try a new recipe, I fall more in love in kale.  It’s just so darn versatile!  This time I wanted to make it with some beans.

White beans have become my favorite bean.  They don’t break down during cooking and tend to keep their shape and flavor, plus they have a smooth, buttery flavor that just goes great with all kinds of vegetables.

I use dry beans but feel free to use canned beans.

With a side of avocado for a little extra oomph of protein!
Kale and White Beans
1 cup cooked white beans
3 cups kale, stem removed and torn
1 onion, halved and sliced
1/2 cup vegetable broth
Juice of 1 lemon
2 teaspoons cumin
1 teaspoon coriander
  1. In a large skillet, add about a tablespoon of olive oil (about 1 turn around the pan).  Bring to medium high heat.
  2. Sautee onion.  When onion has started to wilt, add vegetable broth and lemon juice.  Bring broth up to a simmer and add kale.  Sprinkle cumin, coriander, salt, and pepper onto kale.  Carefully toss and cover, about 10 minutes.
  3. Let kale wilt down and stir again.
  4. Add white beans and toss.
  5. Serve.