Braised Kale with Beans and Oatmeal

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 330, total fat 13 G., saturated fats 4 G., proteins 18 G., carbohydrates 38 G., fiber 10 G., cholesterol 25 mg, sodium 730 mg, sugar 3 G.

Braised collard greens with black-eyed beans is a classic of Southern American cuisine. A simple and healthy dish, rich in protein, fiber, and a unique flavor. It's also believed to symbolize prosperity (the beans represent coins and the collard greens represent bills) and is often served at New Year's. The collard greens are simmered in a small amount of chicken broth with slices of ham, spices, and canned beans until tender. Serve with a healthy oatmeal porridge. Drizzle with hot sauce and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. chopped oats
1 can (425 g) black-eyed beans, rinsed
2 tbsp. l. olive oil
1 large red onion, halved and thinly sliced into half rings (about 1 1/2 cups)
3 cloves garlic, minced (about 1 heaping tablespoon)
220 g ham steak (about 1 cm thick), cut into 1 cm cubes.
2 large bunches of kale, stems trimmed, leaves cut into 1cm wide strips (about 1kg total)
2 cups lightly salted chicken broth
0.5 cup apple cider vinegar
2 tablespoons unsalted butter
Hot sauce, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kale, black-eyed beans, oatmeal, apple cider vinegar, ham

Cooking the dish according to the recipe:

In a large, low-sided saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until softened and browned in spots, about 5 minutes. Add the garlic and ham and cook until the garlic softens, about 2 minutes. Add the kale, broth, vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir and simmer, covered, until the kale is tender, 20 to 30 minutes. Add the beans and butter and cook until the beans are heated through, about 5 minutes.
Meanwhile, fill a large saucepan three-quarters full with water. Lightly salt and bring to a boil. Add the oats and cook, stirring occasionally, until tender, about 15 minutes. Drain and divide the porridge among six bowls. Top with the collard greens, ham, and beans. Serve immediately with hot sauce, if using.

Categories: