Saucy White Beans and Kale
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.
Servings: 4
Ingredients
- 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.
Instructions
- 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.
Video
DELICIOUS 5-INGREDIENT VEGAN RECIPES (that aren't basic or boring)!
Nutrition
Calories: 301kcal | Carbohydrates: 21g | Protein: 15g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 826mg | Potassium: 668mg | Fiber: 14g | Sugar: 3g | Vitamin A: 6877IU | Vitamin C: 68mg | Calcium: 236mg | Iron: 3mg