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Garlic & Zest

Gourmet Cooking at Home!

Braised Kale with White Beans and Tomato

Braised Kale with White Beans and Tomato
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This is not your ordinary side dish.  It’s rich, hearty and {mostly} good for you.  I say mostly because I used a secret ingredient that is the antithesis of healthy, but it’s so good.  Braised Kale with White Beans and Tomato is a luscious, unctuous braise that’s perfect for holiday roasts like lamb, beef or pork, but equally good with a rotisserie chicken!

 

This dish takes a little planning, but only because you need to soak the beans.  I put them in a pot covered with water overnight and they’re ready to go the next day.  A low simmer will bring them to a tender, creamy texture.  Just be sure to taste a bean to make sure its completely cooked.  Depending on how long you’ve had them, dried beans can take from 1 hour to 3 hours to soften up.  Generally, navy beans are small enough to only require about 1 1/2-2 hours to achieve the right doneness.

 

When the beans are just tender, add the tomatoes bay leaf, salt, oregano and red pepper flakes and let them braise on a low heat with the lid on the pot for another 10-15 minutes. 

 

And now for the secret ingredient…  Duck fat. Ok, ok. I know you probably don’t have a jar of duck fat hanging out in the pantry. Normally, I don’t either — but I recently made some duck confit — which is literally duck cooked in its own fat — and there was so much fat leftover, I saved it.

 

If you don’t have duck fat or have dietary restrictions — use butter for a vegetarian option or olive oil to make it healthier and vegan.

 

Mix in the kale, cover the pot and braise for another five or so minutes, just until the kale gets tender.  I like to serve this with a sprinkle of parmesan cheese.

 

Braised Kale with White Beans and Tomato with cheese grater.

Want more really different side dishes? Also try this German-inspired braised cabbage or carrot and butternut squash puree.

Braised Kale with White Beans and Tomato with fork on a plate.

 

 

Braised Kale with White Beans and Tomato

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8
Calories: 221kcal
Braised kale and tender white beans make a hearty, healthy side dish.  The tomato balances the flavors.
Print Recipe

Ingredients

  • 1 pound dried navy beans
  • 2 large cloves garlic
  • 1 1/2 teaspoons dried oregano
  • scant 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 15 ounce can diced tomatoes
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 tablespoons duck fat can substitute olive oil or butter
  • 2 cups finely chopped kale tough stems removed

Garnish:

  • parmesan cheese freshly grated

Instructions

  • Sort through the beans, discarding any pebbles or stones that may have inadvertently gotten through the sorting process.  Cover with one inch of water, cover with a lid and let rest 8 hours or overnight.
  • Drain the water and rinse the beans.  Add the beans back to the pot and cover with another inch of water.  Bring to a boil, reduce heat to simmer, cover the pot and cook until the beans become tender, about 1 1/2-2 hours.  There should still be about 1/4" of water covering the beans.  If not, add more water until they're just barely covered.
  • Stir in the diced garlic, oregano, red pepper flakes, bay leaf and tomatoes.  Braise for 10-15 minutes, until the flavors start to meld.
  • Add the duck fat and kale.  Stir to combine and braise another 5 minutes or so, just until the kale is tender.  Serve with parmesan cheese.

Nutrition

Calories: 221kcal | Carbohydrates: 36g | Protein: 13g | Fat: 3g | Cholesterol: 2mg | Sodium: 445mg | Potassium: 758mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1680IU | Vitamin C: 20.1mg | Calcium: 114mg | Iron: 3.5mg

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A dried navy bean recipe with kale, tomatoes and a spoonful of duck fat make this a healthy and indulgent side dish. Vegan and Vegetarian options too. #driedbeans #navybeans #kale #tomatoes #sidedish #holidaysidedish #healthysidedish #duckfat #makeitvegan #makeitvegetarian #braisedkale #braisedbeans #healthysidedish #navybeans #mediterraneandiet

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Side Dishes// Soups, Stews & Braises13 Comments

« Braised Pork Penne Casserole
Truffles Two Ways »

Comments

  1. Dawnie says

    April 1, 2018 at 2:40 PM

    8 servings? What amount…..1 cup, 1/2 cup, 1.5 cups?? The ‘Nutrition Facts’ label means nothing if we don’t know the amount per serving. Thanks! 🙂

    Reply
    • Lisa says

      April 2, 2018 at 7:16 AM

      About 3/4 cup is a serving.

      Reply
  2. deb cassens says

    March 20, 2018 at 11:22 AM

    Thank you so much for posting this recipe! I got to make it yesterday and it is delicious, even without the duck fat. So easy and healthy!

    Reply
    • Lisa says

      March 20, 2018 at 11:39 AM

      I’m glad you enjoyed it Deb!

      Reply
  3. Christina says

    December 5, 2017 at 7:33 PM

    I love bean dishes! I don’t have duck fat but I DO have bacon fat stored in my fridge. I have a feeling that would work wonderfully too! Awesome recipe, I can’t wait to try it!

    Reply
    • Lisa says

      December 5, 2017 at 8:09 PM

      Let me know how you like it, Christina!

      Reply
  4. Tina Dawson | Love is in my Tummy says

    December 1, 2017 at 10:43 AM

    Looks like I found a dinner idea for tonight! Thanks Lisa!

    Reply
  5. Sarah Newman, Vegan Chickpea says

    December 1, 2017 at 10:31 AM

    Mmmm I can’t wait to try this! So easy, warming and healthy. My body is craving something just like this!! 😀

    Reply
  6. Kate | Veggie Desserts says

    December 1, 2017 at 10:23 AM

    Oooh this looks delicious! Just my sort of filling stew.

    Reply
  7. Amy Nash says

    December 1, 2017 at 9:47 AM

    This might be a side dish but it’s screaming LUNCH at me! Delicious! Now to get my hands on some duck fat….

    Reply
  8. Sues says

    December 1, 2017 at 9:27 AM

    I need to live a life where I always have a jar of duck fat in my kitchen! This looks delightful 🙂

    Reply
    • Lisa says

      December 1, 2017 at 10:31 AM

      Ok, I don’t ALWAYS have duck fat. But I wasn’t about to throw it away after the confit!

      Reply
  9. Amanda says

    November 16, 2017 at 7:35 AM

    This dish is a perfect way to get back on track in a satisfying way. Navy beans are one of my favorite bean varieties. They’re so creamy and so versatile to cook with. I also need more kale recipes in my life. I have some chops in the fridge that this would pair perfectly with!

    Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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