Name: Braised Kale with Cannellini Beans & Sun-Dried Tomatoes
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large bunches kale (about 12 cups, stems removed, leaves chopped); 2 tbsp olive oil; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 1 cup cooked cannellini beans (drained and rinsed); 1/2 cup sun-dried tomatoes (not in oil), sliced; 1/4 cup vegetable broth or water; 1 lemon (zest and juice); 1/4 cup nutritional yeast; 1/3 cup toasted pumpkin seeds; Salt and black pepper to taste; Red pepper flakes (optional)

Braised Kale with Cannellini Beans & Sun-Dried Tomatoes

miradugm

This recipe turns your tough, overabundant kale into a crave-worthy, hearty vegan sauté. The trick is a flavorful braise with onions, garlic, and sun-dried tomatoes, which softens the kale and infuses it with umami. Cannellini beans add creaminess and protein, while lemon and nutritional yeast brighten and deepen the flavor. Toasted pumpkin seeds bring crunch and a nutty finish—no peanuts needed! It’s a vibrant, satisfying dish that makes the most of your kale and is perfect as a main or a side. Plus, it’s quick, one-pan, and totally vegan.

Ingredients

Instructions

Wash and dry the kale thoroughly. Remove tough stems and chop the leaves.
Heat olive oil in a large skillet over medium heat. Add sliced onion and sauté until soft and golden, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Add chopped kale in batches, stirring until wilted. If the kale is especially tough, add 1/4 cup vegetable broth or water to help steam and soften it. Cover and cook 5-7 minutes, stirring occasionally.
Stir in cannellini beans and sun-dried tomatoes. Season with salt, pepper, and red pepper flakes (if using). Cook for 3-4 minutes to heat through.
Remove from heat. Add lemon zest, juice, and nutritional yeast. Toss well to combine.
Top with toasted pumpkin seeds and serve warm.