A delightful and hearty dish combining kale, beans, and tomatoes, perfect as a side or main course.
Prepare the kale by removing the central stems and cutting the leaves into strips.
Removing the stems ensures a tender texture in the final dish.
Rinse the kale thoroughly and shake off excess water.
Leaving some water on the leaves helps with steaming during cooking.
Heat olive oil in a large pot over medium heat.
Ensure the oil is hot before adding ingredients for better sautéing.
Sauté the onion until translucent, about 4 minutes.
Stir frequently to prevent burning and ensure even cooking.
Add the garlic and cook for 1 minute until fragrant.
Avoid overcooking the garlic to prevent bitterness.
Stir in the kale and cook until wilted, about 3 minutes.
Add the kale in batches if necessary to fit it all in the pot.
Add the tomatoes and cook for 3 minutes, stirring occasionally.
Use fresh or canned tomatoes depending on availability.
Mix in the black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
Simmering allows the flavors to meld together beautifully.
Season with salt and pepper to taste, then serve warm.
Taste and adjust seasoning before serving for the best flavor.
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