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Braised Greens and Beans

Serving: ⅜ cup (Yield: 48 servings)

Ingredients

  • 9 large bunches of kale
  • 3 bunches of green onions
  • ¼ cup of olive oil
  • 1 cup of water
  • 1 ½ qt of great northern beans, canned, rinsed and drained
  • 1 Tbsp + 1 tsp of chili powder
  • 1 Tbsp + 1 tsp of granulated garlic
  • 1 Tbsp + 1 tsp of onion powder
  • 2 tsp of ground cumin
  • 2 tsp of kosher salt
  • 1 tsp of ground black pepper
  • 3 Tbsp of balsamic vinegar

Steps

  1. Remove tough stems from greens and coarsely chop.
  2. Trim green onions and cut into 2-inch pieces.
  3. Heat oil in 10-qt brazier over medium heat. Add the onions and cook, stirring constantly, until softened and starting to brown, 3 to 5 minutes. Add the greens and water. Cook, stirring frequently, until wilted, 3 to 5 minutes.
  4. Add beans, chili powder, garlic powder, onion powder, cumin, salt and pepper. Cook, stirring often, until beans are heated through, about 5 minutes. (Add water as necessary to achieve the desired doneness of the kale.) Stir in vinegar just before serving.

Sourced from: VT Feed



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