Bean And Kale Ragu
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
67
Spice
45
Sweetness
46
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil400 g
Tomatoes (can diced)2 cloves
Garlic (minced)1.5 cups
Water1 tsp
Ground Cumin1 tsp
Onion Powder1 tbsp
Oregano (chopped fresh)1 tsp
Basil (chopped fresh)1
SaltDirections:
1
Heat the olive oil in a large deep skillet over medium-high heat
2
Add the onions and kale
3
Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes
4
Reduce the heat to medium
5
Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture
6
Simmer the vegetable mixture until the kale is soft, about 1 hour
7
Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes
8
Stir in the oregano and basil
9
Add salt and pepper to taste