Hearty Red Russian Kale and White Bean Skillet
Equipment
- Large skillet or sauté pan with a lid A well-seasoned cast iron skillet is ideal, but any large nonstick or stainless pan will work.
- Wooden Spoon or Spatula For stirring and sautéing.
- Knife and Cutting Board To prep the veggies.
- Colander To rinse and drain the beans and kale.
- Measuring spoons and cups For accuracy, especially with seasonings.
Ingredients
- 1 large bunch of Red Russian kale roughly 6–8 cups chopped, stems removed
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 15-ounce can of cannellini beans, drained and rinsed
- 1 tablespoon tomato paste
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup vegetable broth or water
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup optional, for balance
- Chopped fresh parsley for garnish
- Fresh lemon wedges for serving
Optional Add-ins
- A handful of cherry tomatoes halved
- A few sun-dried tomatoes for umami
- Crumbled vegan feta or nutritional yeast for extra richness
- Pomegranate seeds for a little sweetness great if you love a kale pomegranate salad
Instructions
Prep the Kale
- Start by washing the red Russian kale thoroughly under cold water to remove any dirt or grit — curly leaves tend to trap debris. Strip the leaves from the stems (save the stems for veggie stock if you'd like) and roughly chop the leaves into bite-sized pieces.
Tip: If you're not used to red Russian kale, it has softer, more tender leaves than lacinato kale, so it cooks a bit faster and has a milder flavor.
Sauté the Aromatics
- Heat the olive oil in your skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Toss in the minced garlic and red pepper flakes and cook for another minute, stirring constantly so the garlic doesn't burn.
Add Tomato Paste and Spices
- Stir in the tomato paste and smoked paprika. Let it cook for 1–2 minutes to deepen in flavor, then season with a pinch of salt and black pepper.
Introduce the Beans
- Add the drained cannellini beans to the skillet and stir to coat them in the tomato-onion mixture. Let everything cook together for 3–4 minutes so the beans soak in the flavors.
Wilt the Kale
- Add the chopped red Russian kale to the pan in batches, stirring between each addition to make room. Once all the kale is added, pour in the vegetable broth and cover the skillet to allow the kale to steam and soften, about 5–6 minutes.
- If you're new to cooked kale recipes and wondering how to cook kale so it stays vibrant, steaming it briefly with a splash of broth or water keeps its color and nutrients intact.
Add Final Touches
- Remove the lid and stir in the apple cider vinegar and maple syrup. Let the mixture cook uncovered for another 2–3 minutes until most of the liquid is absorbed and everything looks glossy and tender.
Serve and Garnish
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley and a squeeze of fresh lemon. If you have pomegranate seeds on hand, they make a delightful textural contrast — just like in a kale pomegranate salad.