• Bethany Klug

Kale and White Bean Stew

Serves 4 Ingredients: 2 Tbsp. coconut oil 1 bay leaf 2 cloves garlic, roughly chopped 1/4 tsp. crushed red pepper (optional) 1 small red onion, chopped 1 1/2 pounds kale (de-stemmed, rinsed, dried and julienned) 1/4 tsp. fresh ground black pepper 4 cups cooked white beans* 2 tomatoes, diced 1/2 cup organic low sodium vegetable broth 1/2 tsp. sea salt Heat oil in large skillet over medium heat. Add bay leaf, garlic, created red pepper and red onion. Cook until onion begins to turn opaque, stirring frequently (about 4 minutes). Add kale and pepper, cook another 2 minutes. Add beans, tomatoes and stock. Cover and cook until kale is wilted and cooked through, about 12-15 minutes. Taste and season with up to 1/2 tsp. salt Serve warm.


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