Kale and White Bean Saute

Dark, leafy greens are in at the farmer's market!  What to do with them?  A simple steam or saute preserves their nutrients while making a healthy and tasty side dish.  Or you could add in some onions, peppers, apple cider vinegar, and honey and make them spectacular!  Here is one of my favorite kale recipes.

 Kale and White Bean Saute

2 T extra-virgin olive oil

1 vidalia onion, sliced

1 red or yellow bell pepper, seeded and sliced into strips

1 large bunch curly kale (green or purple)

1 can cannellini beans, drained and rinsed

1/4 cup unfiltered apple cider vinegar (like Braggs)

2 T honey

1/2 t sea salt

lots of freshly ground black pepper

dash of crushed red pepper

In a large saute pan with a lid or a large Dutch oven, heat oil over medium heat.  Add onions and peppers and cook them, uncovered, about 20 minutes, until they are soft, sweet, and beginning to brown.  

While that cooks, wash and roughly chop the kale.  Remove the stem if it is very thick.  When onions and peppers are ready, add as much kale to the pot as will fit.  Cover and reduce heat to low/medium-low.

Cook for about 10 minutes.  When kale has wilted and there is room in the pot for you to stir it, combine kale with onions and peppers if you haven't already, then add remaining kale and the beans.  Stir gently, cover, and cook about 5 more minutes.

When that has wilted, turn the heat up to high or medium-high and add vinegar, honey, salt, and pepper.  Add a little crushed red pepper if you're into spice.

Cook on high, uncovered,  to evaporate most of the excess liquid and serve right away!  This works great with other dark leafy greens, too.  It's great with collards, chard, mustard greens, or a combination!