Braised Kale With Black Beans and Tomatoes

Recipe by Dancer

Despite its list of ingredients, this Portuguese dish is simple to make because everything goes straight into the pot and simmers into a rustic blend of nicely-balanced flavors. Points 3.

Top Review by Mrs. Beckman

this was BEYOND awesome!!!!! It was my first try with Kale, and lemme tell ya, I have a new favorite Veggie!!! I made a few tiny adjustments. I used canned diced tomatoes, and only about 1/4 c. broth. I also used minced garlic. I let it simmer about 10 minutes only because I was strapped for time and it was wonderful, wonderful, WoNDERFUL!

Ingredients Nutrition


  1. Using a sharp paring knife, slice off the hard, central vein of each kale leaf.
  2. Stacking 3 to 4 leaves at a time, cut them crosswise into half-inch strips.
  3. Rinse in a colander or sieve and shake well, leaving some moisture clinging to leaves.
  4. In a large Dutch oven or heavy pot, heat oil over medium-high heat.
  5. Saute onion until translucent, about 4 minutes.
  6. Add kale and mix until wilted, about 3 minutes.
  7. Add tomatoes and garlic.
  8. Cook, stirring, until tomatoes soften slightly, about 3 minutes.
  9. Add beans and broth.
  10. Bring to a boil, reduce heat and simmer until kale is tender, about 30 minutes.
  11. Season to taste with salt and pepper.
  12. Serve as a side dish or over brown rice for a main course.

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