Tender Kale with Beans

Ingredients

• 1 pound kale
• 1 tablespoon oil, or to taste
• 1 large red onion, finely chopped
• kosher salt and ground black pepper to taste
• 6 cloves garlic, sliced
• 1 teaspoon dried sage
• 1 cup vegetable broth
• 2 (15 ounce) cans kidney beans, rinsed and drained
• 1 teaspoon hot pepper sauce

Step 1

Trim off the tough stems from the kale and toss them out. Stack the leaves, roll them up tightly, and slice into strips about three-quarters of an inch wide. Put the kale in a big bowl, cover it with cold water, and give it a good swirl to wash away any dirt. Drain it in a colander and, if the water still looks dirty, give it another rinse.

Step 2

Heat some oil in a saucepan over medium heat. Add the chopped onion along with a pinch of salt and pepper. Cook, stirring frequently, until the onion starts to turn golden around the edges—this usually takes about three minutes. Then toss in the garlic and sage, cooking and stirring just until you can smell their aroma, about a minute.

Step 3

Pour in the vegetable broth, scraping up any browned bits stuck to the pan. Cover the pot, lower the heat, and let it simmer gently for about five minutes. Turn the heat back up to medium and add the kale. Season with a little more salt and pepper, then stir until the kale just starts to wilt, which should take around two minutes. Cover it again and cook until the kale is tender but still has a bit of bite, about three more minutes.

Step 4

Finally, uncover the pan and stir in the beans along with a splash of hot sauce. Keep stirring until everything is warmed through, about two to three minutes. Give it a taste and adjust the seasoning with salt and pepper if needed, then serve.