Kale And Beans

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 bunch fresh kale, washed and stemmed
• 14 ounces canned beans, rinsed and drained (i used navy beans)
• 4 -6 garlic cloves, peeled and diced
• 1 medium tomato, sliced thinly
• 1 medium onion, peeled and sliced thinly
• 4 -6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon sea salt
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/4-1/3 cup asiago cheese, sliced thinly (i used a vegetable peeler)

Recipe

• 1 if you can get fresh kale from a garden, wash it, shake off excess water, and store it in a partially airtight container in the frig for 3-4 days. as it "ages," it sweetens.
• 2 heat the olive oil slowly in a large frying pan.
• 3 while the oil is heating, chop the kale in large strips. set aside.
• 4 saute onion and garlic over medium-low heat until they begin to turn color. do not burn.
• 5 throughout the rest of this prepartion do not overheat the oil. medium should be the right temperature.
• 6 stir in the brown sugar, oregano, and thyme. stir gently for another minute or two until the sugar has disappeared.
• 7 if you need to add a bit more olive oil, do so at this point. you need a thin layer of hot oil covering the bottom of the pan.
• 8 stir the chopped kale into the hot oil mix. kale may look to be too much to fit in the pan, but be patient; as you stir it in, it begins to wilt down to a manageable size. stir the kale gently for a few minutes, just long enough to cook it down a bit. do not let it become soft.
• 9 stir in the drained, rinsed beans, the balsamic vinegar, and the salt.
• 10 lay the tomato slices on top.
• 11 lay the thinly sliced asiago cheese on top of the tomatoes.
• 12 turn off heat or turn down very low, cover and let steam for 5 minutes. serve hot.