- Level: Easy
- Yield: 3 to 4 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 217
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 29 g
Dietary Fiber: 6 g
Sugar: 3 g
Protein: 10 g
Cholesterol: 1 mg
Sodium: 464 mg - Total: 20 min
- Prep: 5 min
- Cook: 15 min
- 2 tablespoons olive oil
- 1 chopped onion
- 2 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 2 cups kale, washed, stems trimmed and chopped
- 1 (15-ounce) can cannellini beans, drained
- 3/4 cup chicken stock
Cook Mode (Keep screen awake)
NEW: You can now switch to Cook Mode to keep your screen awake.
Instructions
- Warm the olive oil in a large Dutch oven over medium heat. Stir in the chopped onion and sliced garlic. Cook until soft, about 3 minutes. Mix in the red pepper flakes, salt, and pepper; cook until aromatic. Add the kale and saut until it begins to wilt. Stir in the beans and chicken stock.
- Cover and simmer for 10 minutes.
Whip up this easy, nourishing kale and white bean stew in just 20 minutes! Bursting with vibrant greens, hearty beans, and savory flavors, it's a quick, healthy meal that warms the soul and fuels your day. Perfect for busy weeknightsyour taste buds will thank you![1][6]
