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Braised Kale and Beans

Rated as 4 out of 5 Stars

"With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal."
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35 m servings 196
Original recipe yields 6 servings


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  1. Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
  2. Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
  3. Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
  4. Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.


  • Cook's Notes:
  • Substitute collards or mustard greens for the kale if preferred.
  • Substitute chicken broth for the vegetable broth if preferred.
  • Optional: Add one package of kielbasa. Slice and saute until browned before cooking the greens. Stir into the cooked greens and beans before serving.

Nutrition Facts

Per Serving: 196 calories; 3.5 33.4 10.7 0 499 Full nutrition

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This is pretty good, if you like kale. The red beans and hot sauce are delicious.