Recipe

Braised kale with orange tamari cannellini

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by Sagegreen

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by Sagegreen

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by Sagegreen

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by Sagegreen

This recipe was entered in the contest for Your Best Vegetarian Holiday Side

This recipe was entered in the contest for Your Best Greens
Chef
Sagegreen's Notes: Looking for a substantive vegetarian side dish I came up with this recipe. You can serve this as a side all on its own, pop it under the broiler with added grated cheese, or even use it as...
Looking for a substantive vegetarian side dish I came up with this recipe. You can serve this as a side all on its own, pop it under the broiler with added grated cheese, or even use it as a topping on a thin crust cheese pizza. The orange mellows the tamari and the lemon brightens the dish.

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2 inch piece of fresh ginger, peeled and grated Ask a question about this ingredient

dash of milled black pepper, to taste Ask a question about this ingredient

(grated cheese such as edam and mozzarella, optional, to broil on top for a variation) Ask a question about this ingredient

Wash and sort the large kale leaves. Lightly steam in a large pot for about 3-4 minutes. Remove from pot and cut into one inch to inch and a half pieces. Cut any stems shorter into one quarter inch pieces.
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In a large braising pan heat the oil. Saute the onions and ginger. Add the cut kale stems first, zests, pepper, and salt. Saute until the kale begins to soften.
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Add the kale greens, beans and juice. Cook until kale wilts. Add the tamari. Continue to cook until the beans are heated and the kale is tender. Taste and season if needed.
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To brighten squeeze fresh lemon on top before serving. Serve as a side. For a variation consider adding grated cheese on top, brown under the broiler and serve, or use as a thin crust pizza topping.
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