Kale with Stewed Tomatoes and White Beans

Kale with Stewed Tomatoes and White Beans || Aggie's Kitchen

Is kale still considered a health trend or can we agree that it’s here to stay? I feel like kale, quinoa, chia seeds and other super healthy foods came onto the scene hard over the last few years, with recipes for them floating around everywhere you turn. Personally, I love it and don’t consider any food that is good for you trendy in any way. I love that people are starting to embrace healthier foods and ingredients, even ones that might seem weird or a little intimidating (though, honestly, I’m still not 100% convinced I will like “chia pudding”).

I don’t really remember when I first started eating kale but I know that once I did I loved finding ways to add it into recipes. From frittatas to soups to salads, kale is so versatile and there really are so many ways to enjoy it. And let’s face it, you can’t help but feel super healthy after eating it. 🙂

Kale with Stewed Tomatoes and White Beans || Aggie's Kitchen

One of my favorite kale recipes is to cook it up with stewed tomatoes and white beans. This Kale with Stewed Tomatoes and White Beans dish is so simple to put together. I love that my grocery store now carries big bags of precut kale and I always have cans of stewed tomatoes and white beans like northern beans or cannellini beans in my pantry.

This dish is total winter comfort food in my opinion. It pairs up perfectly alongside some roasted Italian chicken or turkey sausage. A bowl on it’s own or over some whole wheat noodles with drizzle of olive oil and Parmesan cheese would be pretty awesome as well.


Kale with Stewed Tomatoes and White Beans || Aggie's Kitchen

Print Recipe

Kale with Stewed Tomatoes and White Beans

Yield: 4-6 servings


  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 6 cups chopped kale
  • 2 tablespoons red wine vinegar
  • 2 15 oz cans stewed tomatoes
  • 1 15 oz can Bush's Reduced Sodium Northern Beans or Cannellini, drained not rinsed
  • salt and pepper


  1. Heat oil in a large braiser or pot over medium heat. Add onions and garlic to pot and cook for 1-2 minutes, stirring so that garlic doesn't burn. Add kale, a little at a time to pot, gently tossing with tongs and letting each batch cook down so that it all fits. Season kale with salt and pepper and add 2 tablespoons red wine vinegar.
  2. Add 2 cans stewed tomatoes and 1 can of Bush's Northern White Beans to pot. Gently toss to combine.
  3. Let cook for 10-12 minutes until kale is cooked down completely. Taste for seasoning.

This kale dish is delicious paired with roasted Italian sausage or chicken or simply on it's own as a vegetarian dish.

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Looking for more ways to add kale into your diet? Check out my I {heart} Kale Pinterest board for more ideas!
Follow Aggie’s Kitchen’s board I {heart} KALE on Pinterest.