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Beans get a bad rap, but they are really good for you. I once read a study that said beans
are more effective at lowering cholesterol than oatmeal. This recipe is not only healthy,
but it’s also tasty and inexpensive. The first think you need to do is heat a saucepan
on medium-high. Once the pan is heated, add 1 cup of vegetable
broth and 1 teaspoon of liquid smoke. Liquid smoke is a nice addition to dishes since I
don’t cook with smoked meat. I always add it to my greens. Then add ½ teaspoon crushed
garlic, ½ teaspoon of crushed red pepper flakes (add more if you want more heat) and
1 teaspoon of salt. Stir it to dissolve the salt.
Then add 2 cans of beans. I like navy beans for this dish, but you can use whatever you
like. Bring the vegetable broth to a boil. Turn
up the heat if you need to. Then add the kale in batches and toss them
so they wilt. Once you’ve added all of the kale, let it
simmer for about 10 minutes. We are not cooking our greens to death here. When we’re done,
they’re still going to be green and have a slight bite. No mushy brown greens!
I love how creamy the beans are in this dish. You could modify this in so many ways, but
with its simplicity you can’t go wrong. Try it and let me know what you think.
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time.