Tuscan White Beans with Kale
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied or divided by 2. This recipe makes very good leftovers. Reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (minced) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 6 cup Water |
| 1 tsp., whole Fennel seed (crushed into powder) |
| 1/2 tsp., leaves Dried basil |
| 1/2 tsp., leaves Dried oregano |
| 1/2 tsp. Dried marjoram |
| 2 can (6 ounces) No salt added tomato paste |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup Honey |
| 8 ounces Kale, raw (cut into thin strips) |
Instructions
Add the onion and cook for about 3 minutes.
Add the beans, water, fennel, basil, oregano, marjoram, tomato paste, salt, pepper, and honey.
Stir well.
Simmer, uncovered, over medium heat for 40 minutes, stirring occasionally.
As the beans cook, add additional water to keep the beans from getting too dried out. The resulting dish should be fairly thick.
Add the kale and fold into the beans gently.
Cook for about 5 minutes: until the kale is wilted but still bright green.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This recipe is a great way to make a starch and a vegetable in one dish. The flavors of the beans, the savory spices, and the herbs go so well together and balance the bitterness of the kale. You can use almost any greens you like in this dish, such as spinach, kale, chard, or mustard greens, but the flavor will vary slightly, with some of the leafy greens being more bitter than others.