1 ½ qt of great northern beans, canned, rinsed and drained
1 Tbsp + 1 tsp of chili powder
1 Tbsp + 1 tsp of granulated garlic
1 Tbsp + 1 tsp of onion powder
2 tsp of ground cumin
2 tsp of kosher salt
1 tsp of ground black pepper
3 Tbsp of balsamic vinegar
Steps
Remove tough stems from greens and coarsely chop.
Trim green onions and cut into 2-inch pieces.
Heat oil in 10-qt brazier over medium heat. Add the onions and cook, stirring constantly, until softened and starting to brown, 3 to 5 minutes. Add the greens and water. Cook, stirring frequently, until wilted, 3 to 5 minutes.
Add beans, chili powder, garlic powder, onion powder, cumin, salt and pepper. Cook, stirring often, until beans are heated through, about 5 minutes. (Add water as necessary to achieve the desired doneness of the kale.) Stir in vinegar just before serving.
