Brodo Braised Kale & White Beans
Our recipe for Brodo Braised Kale and White Beans is easy and delicious and cooks in just about 30 minutes. So simple, and uses ingredients that you probably already have on hand. Sweet onion, garlic and red pepper flavor the broth in which the kale is braised until tender. Adding cannellini beans makes this dish hearty enough to stand on its own.
Ingredients
1 tablespoon olive oil
2 medium sweet onion, diced (about 2 cups)
3 cloves garlic, thinly sliced
0.25 teaspoon crushed red pepper
6 cups kale cut into 2-inch pieces
1.5 cups Swanson® Crafted Parmesan Chicken Brodo
1 can (15 ounces) white cannellini beans, rinsed and drained
2 medium sweet onion, diced (about 2 cups)
3 cloves garlic, thinly sliced
0.25 teaspoon crushed red pepper
6 cups kale cut into 2-inch pieces
1.5 cups Swanson® Crafted Parmesan Chicken Brodo
1 can (15 ounces) white cannellini beans, rinsed and drained
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the onions and cook for 3 minutes, stirring occasionally. Add the garlic and crushed red pepper and cook and stir for 1 minute. Add the kale and cook for 2 minutes or until slightly wilted.
Add the broth to the skillet. Reduce the heat to medium. Cover and cook for 6 minutes or until the kale is tender. Stir in the beans and cook for 4 minutes or until hot. Add more broth, if needed, to keep the mixture moist. Season to taste and serve hot.
Add the broth to the skillet. Reduce the heat to medium. Cover and cook for 6 minutes or until the kale is tender. Stir in the beans and cook for 4 minutes or until hot. Add more broth, if needed, to keep the mixture moist. Season to taste and serve hot.
Brodo Braised Kale & White Beans
Our recipe for Brodo Braised Kale and White Beans is easy and delicious and cooks in just about 30 minutes. So simple, and uses ingredients that you probably already have on hand. S...
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the onions and cook for 3 minutes, stirring occasionally. Add the garlic and crushed red pepper and cook and stir for 1 minute. Add the kale and cook for 2 minutes or until slightly wilted.Add the broth to the skillet. Reduce the heat to medium. Cover and cook for 6 minutes or until the kale is tender. Stir in the beans and cook for 4 minutes or until hot. Add more broth, if needed, to keep the mixture moist. Season to taste and serve hot.
Ingredients
1 tablespoon olive oil2 medium sweet onion, diced (about 2 cups)3 cloves garlic, thinly sliced0.25 teaspoon crushed red pepper6 cups kale cut into 2-inch pieces1.5 cups Swanson® Crafted Parmesan Chicken Brodo1 can (15 ounces) white cannellini beans, rinsed and drained
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