All, Recipes

Braised Kale with Pink Beans and Ham

Bridget Maloney

Ingredients:

  • 2 tbsp.  GOYA®  Extra Virgin Olive Oil

  • ½ lb. ham steak, cut into ½” cubes

  • 2 cans (15 oz. each) GOYA® Pink Beans in Sauce

  • 1 cup chicken stock

  • 2 bunches kale (about 1¾-2 lbs.), inner ribs discarded, leaves coarsely chopped

Directions:

  1. Heat oil in large pot over medium-high heat. Add ham; cook, stirring occasionally, until well browned, about 3 minutes. Add pink beans in sauce and chicken broth to pot; bring to boil. Cook, stirring occasionally, until liquid thickens slightly, about 5 minutes. Stir in kale. Reduce heat to low. Cover pot; simmer, covered, until kale is tender, about 3 minutes.
  2. Remove lid. Continue cooking, uncovered, until liquid thickens, about 2 minutes more. Transfer to serving bowl; serve.