Garlicky Kale And Bean Stuffed Potatoes Recipes

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32 DELICIOUS WAYS TO USE KALE



32 Delicious Ways to Use Kale image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Kale Salad
Kale Chips
Sauteed Kale
Kale Pesto Pizza
Garlic Parmesan Kale Pasta
Kale Hummus
Kale Lasagna
Kale Pesto
Sausage White Bean and Kale Stew
Kale Smoothie
Kale Soup
Kale Chip Nachos
Mushroom Kale Risotto
Ribollita
Baked Feta
Baked Potatoes with Kale
Brown Rice Cheddar Kale Casserole
Kale Stuffed Sweet Potatoes
Sweet Potato Kale and Black Bean Quesadillas
Garlic Bacon Kale
Kale Mozzarella Egg Bake
Kale Chickpea Sweet Potato Curry
White Bean Kale Toast
Kale Gratin
Kale Pancakes
Garlic Butter Rice with Kale
Kale Strata
Kale Coconut Fried Rice
Kale Peanut Butter Smoothie
Kale and Mushroom Tacos

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a kale recipe in 30 minutes or less!

Nutrition Facts :

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP



Savory Kale, Cannellini Bean, and Potato Soup image

I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!

Provided by Chris&Kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Kale Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 onion, diced
¾ cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
½ teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste

Steps:

  • Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  • Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g

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