Bean and kale ragu

Recipe Information

Ingredients

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 pound kale, stems removed and leaves coarsely chopped

• 1 (14 ounce) can diced tomatoes with green chilies

• 2 cloves garlic, minced

• 1 1/2 cups water

• 2 bay leaves

• 1/4 teaspoon ground cumin

• 1 teaspoon onion powder

• 2 (15 ounce) cans cannellini beans, drained and rinsed

• 1 tablespoon chopped fresh oregano

• 1 teaspoon chopped fresh basil

• Salt and ground black pepper to taste

Directions

• In a large, deep skillet, warm the olive oil over medium-high heat. Add the onions and kale. Cook while stirring until the onions become translucent and the kale wilts and reduces in volume, about 5-7 minutes.

• Reduce heat to medium and stir the tomatoes and green chilies, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer mixture for about 1 hour, until kale is soft.

• Add the cannellini beans and continue simmering for about 10 minutes, until beans are heated through.

• Stir in the oregano and basil and season to taste.

Nutrition (per serving)

• Calories: 206 cal

• Total fat: 6g

• Saturated fat: <1g

• Cholesterol: 0mg

• Sodium: 657mg

• Potassium: 449mg

• Carbohydrate: 32g

• Fiber: 8g

• Protein: 9g