Kale, Beans, and Tomatoes

I try to cook dinner every night of the week, but by the end of the work day my brain is mush and I just want to put on my pajamas and relax, so one pot meals are where it’s at. This stew of kale, white beans, and tomatoes is quick, foolproof, and delicious. I pretty much always have the ingredients on hand, so there’s no excuse not to eat a healthy, home cooked meal. It also makes a great side-dish and keeps well for leftover lunches.

Kale, Beans, and Tomatoes

6 servings. Approximately 6 Weight Watchers Points per serving.

kale, beans, and tomatoes


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pound kale, deveined and torn into pieces
  • 1 14-oz can white beans, drained and rinsed
  • 1 14-oz can diced tomatoes
  • pinch red pepper flakes
  • salt and pepper to taste
  • Parmesan for serving



In a large pan, heat oil. Add garlic and saute until golden. Add kale and saute until wilted (to avoid adding more oil, I sometimes put a lid on the pan to help the wilting process along). Add tomatoes and beans and let simmer until warmed though. Season with red pepper flakes, salt, and pepper and let simmer on low so the flavors mellow.

Serve topped with shaved Parmesan. Crusty bread never hurts.

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