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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