Wilted Kale Salad with White Beans and Tomatoes


  • 1 Tbs. olive oil

  • 1 bunch kale, large ribs removed and roughly chopped

  • 2 Tbs. water

  • 1 garlic clove, minced

  • 2 large tomatoes, diced (or 2 c. halved cherry tomatoes)

  • 1 c. white beans (such as cannellini), rinsed and drained

  • juice of half a lemon

  • salt and freshly ground black pepper, to taste

  • handful of chopped fresh herbs, such as basil or oregano (optional)


Heat the oil in a large skillet over medium heat.  Add the chopped kale and the water and cook until wilted, about 3-4 minutes, stirring occasionally.  Remove from heat and stir in the garlic.  Stir in the tomatoes and white beans, then add the lemon juice, salt, and freshly ground black pepper to taste.  Sprinkle with chopped fresh herbs, if using.  Serve warm.

Recipe adapted from: http://www.budgetbytes.com/2014/06/marinated-kale-white-bean-tomato-salad/