Recipe: Kale Beans

Is it bad that I’m in love with bacon? It makes so many things taste so good…especially bit pots of vegetables. It looks like a lot of kale at first, but trust me, it boils down to a reasonable amount.

Kale Beans 2


½ lb bacon (or turkey bacon…gobble gobble…it up)

1 lb kale (6-8 cups chopped)

1 onion

2 tomatoes

1 can red or black beans

¼ cup fresh cilantro



Sharp knife and cutting board

Large soup pot with lid

Can opener



Chop onion and tomatoes.

Cut bacon into 1” pieces.

Wash kale.

Drain and rinse beans.



Fry the bacon and onion over medium heat until onion is tender.

Add tomatoes, kale, beans and cilantro.

Cover tightly and reduce heat to medium low. Cook 10 minutes, stirring occasionally, or until kale is tender.

If too much liquid remains once kale is cooked, uncover and simmer 10 minutes more until liquid evaporates.

Serve over rice or by its savory lonesome.



5-6 one cup servings (Told you the kale would cook down!)


Note: I used yellow tomato and red onion when I took this picture. With red tomato, it’ll look Christmas-y 🙂


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