White Beans, Kale and Tomatoes Recipe: It's KALETASTIC!

white beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and can provide a similar texture.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Collard greens are a more affordable leafy green option.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water is a cost-effective way to create a lighter dish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive and has a neutral flavor.

Lay the sliced baguette pieces out on a wire rack.

Toast the baguette pieces in the oven until lightly toasted, not dark brown.

Lightly brush the toasted baguette pieces with extra virgin olive oil.

Wash the lacinato kale and remove the thick fibrous rib from the leaves.

Tear the kale leaves into long strips and cut them into roughly 1-inch pieces.

Dice the shallot and slice the tomatoes into relatively large pieces.

Run 2-3 garlic cloves through a garlic press or chop/mince them.

Add extra virgin olive oil to a large stainless steel frying pan over medium low to medium heat.

Add 1-2 French tablespoons of butter to the pan and let it bubble.

Add the diced shallot to the pan and cook until softened, about 1.5 to 2 minutes.

Add the kale to the pan and cover it to wilt, stirring occasionally for about 4-5 minutes.

If the kale seems to dry out, add a tablespoon of water as needed.

Add the garlic to the pan after the kale has wilted and cook until fragrant, about 30 seconds.

Add the undrained white beans to the pan and heat through, simmering briefly.

Add the tomatoes to the pan, being careful not to overcook them.

Add the lemon juice and taste the dish, adjusting salt, pepper, and red pepper flakes as needed.

Spoon the mixture onto the lightly toasted artisan bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary