Kale and Beans

Directions

1. 1
   Heat oil in Dutch oven over medium heat until shimmering.
2. 2
   Add onion and 2 teaspoons of salt and cook, stirring frequently, until onion is golden brown - about 10 minutes.
3. 3
   Stir in garlic, cumin, 1/2 teaspoon pepper, and pepper flakes and cook until fragrant - about 30 seconds.
4. 4
   Stir in broth/water and tomatoes and their juice and bring to a boil.
5. 5
   Stir in greens, cover, and reduce heat to low.
6. 6
   Simmer until greens are just tender - about 15 minutes.
7. 7
   Gently stir in rinsed beans; cover and cook, stirring occasionally until greens are silky and completely tender - about 15 minutes.
8. 8
   Uncover, increase heat to medium-high and cook until liquid is nearly evaporated - about 5 minutes.
9. 9
   Stir in vinegar and sugar and season with salt and pepper.
10. 10
    Serve.