Kale and White Bean Stew

A hearty veg-intense stew.

Serves 4


2 Tbsp. coconut oil, grapeseed oil or ghee

1 bay leaf

2 cloves garlic, roughly chopped

1/4 tsp. crushed red pepper (optional)

1 small red onion, chopped

1 1/2 pounds kale (de-stemmed, rinsed, dried and julienned)

1/4 tsp. fresh ground black pepper

4 cups cooked white beans or 3 – 15 ounce cans white beans, drained

2 tomatoes, diced

1/2 cup organic low sodium vegetable broth or water

1/2 tsp. sea salt

Heat oil in large skillet over medium heat. Add bay leaf, garlic, created red pepper and red onion. Cook until onion begins to turn opaque, stirring frequently (about 4 minutes). Add kale and pepper, cook another 2 minutes. Add beans, tomatoes and stock. Cover and cook until kale is wilted and cooked through, about 12-15 minutes. Taste and season with up to 1/2 tsp. salt

Serve warm.

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