Redbor Kale with Red Beans, Cilantro, & Feta Cheese
Course: Salad, Side Dish
Calories: 146 kcal
- 1 ½ cups canned kidney beans rinsed and drained
- 2 bay leaves
- ½ teaspoon thyme leaves
- Sea salt
- 1 white onion finely diced
- 1 large bunch kale or chard or other greens such as collards
- 3/4 cup chopped cilantro
- 3 ounces feta cheese crumbled
Place kidney beans in pot, cover with plenty of cold water, and bring to a boil. Remove any scum that rises to the surface, then add the herbs, 1 ½ tsp salt, and all but ½ cup of the onion. Lower the heat and simmer until tender, about 1 ½ hours.
Slice the kale leaves from their stems with a knife. Chop coarsely into 1 or 2-inch pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5 to 7 minutes, then pour into a colander to drain.
Heat the oil in a wide skillet. Add the remaining ½ cup onion and ½ cup of the cilantro. Cook over medium heat until the onion has softened, about 10 minutes, then add the kale and strained beans with enough of the cooking liquid so that there’s plenty of sauce. Simmer together for a least 10 minutes, then serve garnished with crumbled feta cheese and the remaining cilantro.
Calories 146, Total Fat 6 g, Sat. Fat 2 g, Sodium 318 mg, Tot. Carb. 9 g, Protein 7 g, Sugar 4 g