Boy this dish is so so so good, mouth-watering, show-stopping good! I’m cooking the kale as a side dish although it is also delicious in salads or combined with other ingredients for a complete entree. The time that is spent on it will be greatly rewarded by the taste it brings to your mouth.
Braised Kale with Mushrooms and Beans
Author: Dr. Mark Hyman
Recipe type: Side Dish or Entree
Prep time:
Cook time:
Total time:
Serves: 6
Great Northern beans or navy beans are best in this hearty vegetable side dish or vegetarian main course. Mix mushrooms such as shiitake, cremini, and white button.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ cup minced shallot
- 1 teaspoon minced garlic
- ½ pound mixed mushrooms, stems removed, sliced
- ½ teaspoon kosher salt
- 1 medium bunch of kale (about 1 to 1¼ pounds), touch stems removed, cut into 1-inch strips
- ½ cup organic low-sodium chicken or vegetable broth
- 1 cup canned low-sodium or cooked white beans, such as navy or Great Northern, drained, and rinsed
- ¼ teaspoon freshly ground black pepper
Instructions
- HEAT 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-high heat. Add half of the shallot and cook for about 5 minutes, until translucent. Add half of the garlic and cook, stirring for 1 to 2 minutes.
- ADD the mushrooms and ¼ teaspoon of the salt. Cook the mushrooms for about 6 minutes, until they have released their liquid and have begun to brown. Remove the mushrooms for the pan and set aside.
- HEAT the remaining 1 tablespoon of extra-virgin olive oil in the skillet over medium-high heat. Add the remaining shallot and cook for about 5 minutes, until translucent. Add the remaining garlic and cook, stirring, for 1 to 2 minutes.
- ADD the sliced kale, broth, remaining ¼ teaspoon salt, and a pinch of pepper. Turn the kale in the pan until it wilts. Cover the pan and cook, stirring occasionally, for about 25 minutes, until the kale is tender.