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KALE AND BUTTER BEAN STEW

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Author Jehan Powell

Ingredients

  • 1-14 oz can butter beans
  • 1 to mato diced finely
  • 8 stems kale finely chopped (strip leaves and discard stems)
  • 2 tsp olive oil
  • 1 small onion chopped
  • 2 tsp crushed garlic
  • 1 tsp crushed ginger
  • ½ tsp cumin
  • ¼ tsp red pepper flakes
  • 2 cups water
  • 1 chicken bouillon
  • 1 tsp salt

Instructions

  • In a pot over high heat, add oil. When oil is hot sauté onion for 2-3 minutes until its translucent then add garlic and ginger and cook for an additional minute.
  • Add tomatoes, cumin and red pepper flakes and cook for about 5 minutes, until it begins to breakdown then add butter beans and kale and allow kale to wilt then stir well.
  • Add water, chicken bouillon and salt and bring to a boil. Lower the heat and allow to simmer for 20 minutes until the butter beans are soft. Remove from heat and serve warm.