Recipe

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• 1 bunch kale (about 8 to 10 leaves )
• 2 tsp extra virgin olive oil
• 1 large onion, diced
• 6 medium plum tomatoes, seeded and diced (2 cups)
• 2 garlic cloves, halved lengthwise
• 1 (15 1/2 oz) can black beans, rinsed and drained
• 1 1/2 cups reduced-sodium fat-free chicken broth
• salt & freshly ground black pepper , to taste

• 1 Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
• 2 Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
• 3 Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
• 4 In a large Dutch oven or heavy pot, heat oil over medium-high heat.
• 5 Saute onion until translucent, about 4 minutes.
• 6 Add kale and mix until wilted, about 3 minutes.
• 7 Add tomatoes and garlic.
• 8 Cook, stirring, until tomatoes soften slightly, about 3 minutes.
• 9 Add beans and broth.
• 10 Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
• 11 Season to taste with salt and pepper.
• 12 Serve as a side dish or over brown rice for a main course.