Freezing instructions: After spooning into casserole dish, cover and freeze for up to 3 months. Thaw
in refrigerator; bake as directed.

2 teaspoons olive oil
1 cup chopped onion
4 garlic cloves, minced
8 cups chopped kale (about 3/4 pound)
1/2 cup water
1/2 cup hickory barbecue sauce (such as Kraft)
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 teaspoon hot sauce
2 (16-ounce) cans kidney beans, rinsed and drained

Preheat oven to 350°. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in remaining ingredients; spoon into a 2-quart casserole. Cover and bake at 350° for 45 minutes or until thoroughly heated.