Braised Kale With Black Beans and Tomatoes

Total Time
Prep 20 mins
Cook 40 mins

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.

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.


Most Helpful

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!

Mrs. Beckman March 05, 2010

A hit at our house when served as a side dish. I used a can of Italian diced tomatoes rather than fresh and some homemade seasoned beans I had in the freezer. Healthy and wonderful. I'd serve it over brown rice next time.

sugarpea May 17, 2006

This was an was a great surprise. I also used the diced tomatoes as suggested by Britfoodlover and let it cook down to a slightly moist vegetable mixture. Not really appetizing looking but tastes great. Maybe the cooking changes the colors a bit.

SD Slim June 30, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a