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Kale with White Beans · Side Dishes

Kale with White Beans
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From our Winter 2012 issue of Graze magazine. This is one of our most requested side dish recipes and one of the easiest to make. It’s wonderful served as is, with cornbread on the side, and equally good paired with barbeque chicken. Although we make all of our beans from scratch, you can easily use canned beans to save time. 
serves 6

Ingredients

1, 15 ounce can low- or no-salt navy beans, rinsed, or 1 1/2 cups cooked navy beans
2 – 3 large bunches of kale, about 8 cups, washed and roughly chopped (Note: Our dish uses curly kale, but you can choose any type)
3 tablespoons canola oil
2 yellow onions, diced
1/4 cup reduced sodium tamari
3/4 teaspoon arrowroot
1 tablespoon Bac’Uns – vegetarian bacon flavored bits
3/4 teaspoon freshly ground pepper
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Kale with White Beans
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Steam kale until just wilted. Set aside.
  2. While kale is steaming, heat canola oil in large pan or pot. Add onions and sauté until golden and beginning to carmelize.
  3. Wisk together tamari and arrowroot. Add to onions and cook until sauce begins to thicken.
  4. Combine onion mixture and kale. Add cooked beans, Bac’Uns and pepper.

Per serving – 209 calories, 3g fat, trace saturated fat, 355 carbohydrates, 13g protein, 879mg sodium, 10g fiber. 

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