With braised kale and red kidney beans, this comforting dish can be served over grains or with cornbread for a hearty winter meal.


Recipe Summary

15 mins
20 mins
35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

196 calories; protein 10.7g 21% DV; carbohydrates 33.4g 11% DV; fat 3.5g 5% DV; cholesterol 0mg; sodium 499.5mg 20% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
This is pretty good if you like kale. The red beans and hot sauce are delicious. Read More