Monday, April 11, 2011

Braised Kale with Pink Beans and Ham

from Robin Miller,

2 TSP olive oil
1 cup diced lean baked ham
1 lb kale, chopped
1 15oz can pink beans, rinsed and drained
1/2 cup chicken broth
salt and freshly ground pepper

Heat oil in large skillet over medium heat. Add ham and cook 2 minutes, until golden brown. Add kale, beans and broth, cover and steam 5 minutes, until kale is tender. Season with salt and pepper to taste.

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