Kale, Tomato and White Bean Saute

Adapted from Fresh Magazine Meat can be browned in pan and then added back to mixture 5 minutes before it is done.

Yield: 4 servings
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  • 1 shallot minced
  • 2 teaspoon(s) garlic minced
  • 2 teaspoon(s) fresh rosemary finely chopped
  • 1 teaspoon(s) smoked paprika
  • 1/4 teaspoon(s) salt
  • 6 cup(s) chopped kale leaves, stems removed about 3/4-1 lb
  • 2/3 cup(s) low sodium chicken broth
  • 1 15.5 oz can white cannellini beans rinsed and drained
  • 1 14.5 oz can fire roasted tomatoes
  • 2 tablespoon(s) roasted salted sunflower seeds
  • 2 teaspoon(s) olive oil


  1. Heat oil in large nonstick skillet over medium heat. Add shallot, garlic, rosemary, paprika, and salt. Cook, stirring occasionally, until shallot is softened, about 3 minutes. Add broth and stir to combine. Then add kale, cover and cook for 6 minutes, stirring occasionally.

  2. Stir bean and tomatoes into kale. (If using browned meat, add at this time). Cover and cook for 5 minutes.
January 2013

This recipe is a personal recipe added by ROBN4409 and has not been tested or endorsed by MyRecipes.

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