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Kale with White Beans and Tomatoes


Kale with White Beans and Tomatoes

I had kale from the farmers market and was short on time, so this is what I came up with. It came out good enough to write a recipe for. I finished it with a super easy tahini sauce. Serve over rice, quinoa or roasted potatoes.

Serves: 2

Kale with White Beans and Tomatoes

Prep time:

Cook time:

  • 1 bunch of kale, washed, trimmed and cut into bite size pieces.
  • 1/2 small onion chopped
  • 1/2 small bell pepper chopped
  • 2 cloves garlic minced
  • 1 can of white beans (cannellini)
  • 1 can fire roasted tomatoes
  • 3/4 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 Tbsp oil
  • 2 - 3 Tbsp fresh basil chopped (optional)

  1. Prepare rice or quinoa.
  2. Heat large pan on medium, add oil, add peppers, onions, garlic, a pinch of salt and saute for 3 minutes. Stir frequently so garlic doesn't burn.
  3. Add kale, a pinch of salt, turn heat to medium low, cover and cook for 7 minutes.
  4. Add 3/4 tsp salt, smoked paprika, black pepper, fire roasted tomatoes and cannellini beans. Simmer on low for 10 minutes. Turn off heat and add fresh basil if desired.