Ingredients
D
2 bunches Dino kale
o
2 14 oz cans pinto beans
s
3 shallots
g
2 - 3 cloves garlic
v
3 - 4 cups vegetable broth
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
S
Smoked paprika
C
Crushed red pepper
l
1 tsp liquid smoke
m
1 - 2 tbsp miso paste
a
2 tbsp apple cider vinegar
m
2 tsp maple syrup
Directions
1
Clean and chop the kale into ribbons and set aside. Slice the shallots thinly and mince the garlic.
D
2 bunches Dino kale
2
Add the shallots to large pot w/ 1 tbs of avocado oil on medium heat. Cook for 3-5 minutes. Add minced garlic and miso paste and cook while stirring for 30 seconds.
s
3 shallots
g
2 - 3 cloves garlic
3
Add vegetable broth. Season with salt, black pepper, garlic powder, onion powder, smoked paprika, crushed red pepper, liquid smoke.
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
S
Smoked paprika
C
Crushed red pepper
4
Add the kale, bring to simmer, cover and let cook down for 30 minutes.
5
Remove the lid. Adjust the seasoning with the same seasonings used above. Cover and simmer for another 30 minutes.
6
Remove lid. Pour in beans, mix well and let simmer for 15-20 more minutes with the lid on.
7
Stir in the apple cider vinegar and maple syrup.
a
2 tbsp apple cider vinegar
m
2 tsp maple syrup
8
Serve and enjoy!
