Kale With Beans And Potatoes Recipe

Name: Kale With Beans And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces kale, de-stemmed and chopped; 1 large onion, chopped; 1 large red pepper, chopped; 2 cups carrots, chopped or 5 medium carrots; 6 garlic cloves, minced; 2 cups red potatoes, diced or 10 ounces red potatoes; 1/2 cup water; 1 (14 1/2 ounce) diced tomatoes; 1 (16 ounce) can low-sodium black beans, drained and rinsed; 1 (16 ounce) can low-sodium chickpeas, drained and rinsed; 1 tablespoon red wine vinegar; 1 teaspoon rosemary; 1/3 cup raw sunflower seeds

Servings: persons

12 ounces kale, de-stemmed and chopped
1 large onion, chopped
1 large red pepper, chopped
2 cups carrots, chopped or 5 medium carrots
6 garlic cloves, minced
2 cups red potatoes, diced or 10 ounces red potatoes
1/2 cup water
1 (14 1/2 ounce) diced tomatoes
1 (16 ounce) can low-sodium black beans, drained and rinsed
1 (16 ounce) can low-sodium chickpeas, drained and rinsed
1 tablespoon red wine vinegar
1 teaspoon rosemary
1/3 cup raw sunflower seeds

1
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
2
Prepare onion, pepper, carrots, garlic and potatoes. Combine with water and set aside.
3
Combine tomatoes, beans, vinegar, rosemary and sunflower seeds and set aside.
4
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onion, pepper, carrots, garlic, potatoes, tomatoes and water. Bring to a boil, stirring frequently to prevent sticking or burning.
5
Reduce heat and simmer 10-15 min or until vegetables are tender.
6
Add kale, cover and cook until kale is wilted.
7
Add beans, vinegar, rosemary and sunflower seeds. Stir until heated through.

622

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces kale, de-stemmed and chopped, 1 large onion, chopped, 1 large red pepper, chopped, 2 cups carrots, chopped or 5 medium carrots, and more.

Yes, Kale With Beans And Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale With Beans And Potatoes

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