Braised Red Russian Kale & White Beans

  • Dice onion, 1 clove garlic
  • 1 bunch red Russian chopped
  • 2 cans organic cannelini beans
  • 1 cup diced tomato
  • 3 tbs. Olive oil
  • 3 tbs. chopped parsley
  • 2 cups vegetable broth
  • Salt and pepper to taste

Sauté onion and garlic in 1 tbs. olive oil over low heat.

Add kale and broth, simmer gently for 15 min. until kale is cooked.

Add 2 cans of washed and rinsed beans adjust seasoning with salt and pepper just before serving, drizzle with olive oil and chopped parsley
serve with toasted bread.

Stands along as a vegetarian entrée or serve with you favorite seafood or poultry dish.

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