This recipe is courtesy of Food Network Magazine, and it is quite rich and tasty. It serves about 4.
1 T. extra-virgin olive oil
2 stalks celery, finely chopped
5 scallions, sliced (white and green parts separated)
2 cloves garlic, finely chopped
1 t. Cajun seasoning
1 t. brown sugar
2 15-oz. cans kidney or pinto beans, drained and rinsed
1 15-oz. can diced tomatoes
3 c. frozen or fresh kale (or other greens as you choose), chopped
Louisiana-style hot sauce
Heat the olive oil in a large skillet over medium-high heat. Add the celery and scallion whites and cook, stirring occasionally, until soft (4 - 5 minutes). Add the garlic, Cajun seasoning, and brown sugar and cook, stirring, 30 seconds. Add the beans, tomatoes, and 3/4 c. water. Bring to a simmer and cook until the liquid is slightly reduced, 10 - 12 minutes. Stir in the kale and cook until tender. Add the scallion greens and a hot sauce, to taste. Serve warm.