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white beans and kale in skillet

Saucy White Beans and Kale

Nisha Vora
Easy and healthy but oh-so-indulgent, you'll love this Saucy White Beans and Kale dish. If you can convince yourself to include a sixth ingredient, serve this saucy mix over a whole grain such as millet, quinoa, brown rice.
5 from 10 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 301 kcal


  • 1 large yellow onion diced
  • 1/4 cup water
  • 1 teaspoon kosher salt + more to taste
  • Freshly cracked black pepper to taste
  • 1 can “lite” or reduced-fat coconut milk
  • 1/2 cup canned tomato sauce
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 large head of Lacinato kale, shredded
  • For serving: cooked millet, quinoa, brown rice, etc.


  • Heat a large, deep nonstick sauté pan over medium heat. Add the diced onion and a pinch of salt and cook for 1 minute, stirring occasionally. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion has softened and the water has just evaporated, stirring frequently to prevent burning.
  • Add the drained beans and stir to combine. Pour in the coconut milk, tomato sauce, 1 teaspoon kosher salt, black pepper to taste, and white beans. Stir to combine and coat all of the beans in the sauce.
  • Add the kale and stir again to incorporate. Bring the mixture to a rapid simmer, then cover with a lid. Continue to cook at a rapid simmer for 10-15 minutes or until the sauce has thickened. Season to taste with salt as needed. If desired, serve over cooked millet, quinoa, or brown rice.