1 bunch kale, veins removed, cut in half inch strips
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 chicken broth
In a large dutch over medium high heat saute onions until translucent, about 4 minutes. Use a little oil or water, if necessary, so onions don't stick.
Add kale and stir until wilted, about 3 minutes. Add tomatoes and garlic. Cooking until tomatoes start to soften, about 3 minutes, then add beans and broth. Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes. Season with salt and pepper. Serve over brown rice or grains.
