Lemony Braised Kale with White Beans

Preheat oven to 350°F (175°C).

Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.

Add garlic and red pepper flakes and cook for 1 minute more, until fragrant.

Add the chopped kale to the skillet and cook, stirring occasionally, until the kale starts to wilt and reduce in volume, about 5 minutes.

Stir in the white beans, vegetable broth, lemon juice, and lemon zest. Season with salt and pepper to taste.

Bring the mixture to a simmer, then cover the skillet or Dutch oven and transfer it to the preheated oven.

Braise for 20 minutes, or until the kale is tender. Stir once halfway through cooking.

Remove from the oven and let cool slightly before serving. Adjust seasoning if needed.