Good comfort food. Serve over cooked grain, pasta, or with bread. Increase the broth and/or water and make it a soupy stew, or even more to create a soup.
2 T vegetable oil or butter, or a combination
2 – 3 cloves garlic, minced
1/4 t red pepper flakes
1 c chopped onion
1 1/2 c diced carrots
1 c (red) bell pepper, diced
1 c broth or water, or a combination, plus extra if necessary
2 c (about 1 can) cooked beans, drained and rinsed if necessary
2 c chopped tomatoes, with juices if using canned tomatoes
1 bunch kale or other greens, stemmed and chopped
1 t ground cumin
salt and pepper, to taste
grated cheese, for serving, optional
hot sauce, for serving, optional
1. Heat the olive oil or melt the butter in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring, until garlic is fragrant, not more than a minute, depending on the heat level. Add the onion, carrots, and bell pepper and sauté, stirring occasionally, for about 7 or 8 minutes.
2. Add the broth and bring to a simmer. Stir in beans and tomatoes. If using fresh tomatoes, allow to cook for about 10 minutes, otherwise, once the stew has returned to a simmer, stir in the greens, in batches, until well incorporated. Stir in cumin, salt, and pepper. If you’re using canned tomatoes, check the salt content; you may not need to use much salt. Cover, reduce heat some, and simmer for about 10 minutes until the greens are to your liking and everything is heated through.
3. Serve, garnished with cheese, and/or with a dash of hot sauce, if you like.