Spicy Greens & Beans

Ingredients

3 tablespoons vegetable oil

1 large onion, finely chopped

4 garlic cloves, minced

1 large jalapeño, finely chopped

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground ginger

1 tablespoon garam masala

1 teaspoon ground turmeric

½ teaspoon ground cumin

½ teaspoon ground mustard

2 15.5-oz. cans white beans, rinsed

4 cups low-sodium broth

1 bunch kale, stems removed, chopped

Directions

1.     Heat oil in a large heavy pot over medium-high. Add onion, garlic, jalapeño, salt, and pepper; cook, stirring occasionally, until vegetables are softened and onion is starting to brown at edges, 8–10 minutes. Sprinkle with ginger, garam masala, turmeric, cumin, and mustard; cook, stirring occasionally, until mixture is coated and spices darken slightly, 1–2 minutes. Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing* some of the beans, 15–20 minutes.

2.    Add greens to pot and stir to wilt greens, 2-3 minutes. Season with additional salt and pepper, to preference.

*Mash the beans to create a creamier soup. A wooden spoon, potato masher, or immersion blender can work here. Be careful while mashing the beans; the broth is hot.

This recipe was adapted from one created by Bon Appetit. Find the original recipe: https://www.bonappetit.com/recipe/spiced-creamy-white-beans-and-greens