Braised white beans with kale

Serves 4-6

  • 1 tablespoon olive
  • 6 to 8 cloves garlic, crushed or minced
  • 1 large onion, chopped
  • 4 cups kale, chopped if fresh
  • 4 cups chicken or veggie broth
  • 1 cup white beans
  • 1 can stewed tomatoes or chopped fresh tomatoes
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 1 cup chopped parsley

Soak white beans, preferably over night, drain and rinse. Sauté onions, and garlic over low heat until soft, add beans, cover and simmer until beans are tender. (Approx 45 minutes), add tomatoes and kale, cover and simmer until kale is tender (about 15 minutes more) season with herbs, salt and pepper. Finish with olive oil and parsley.

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