Beth Baldino, MSW, CHHC
Certified Holistic Health Counselor
(973) 979-6951

Beth's Bio Ask Beth

Leafy Greens & Beans


2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
¼ teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale
2 cups water
1 15-ounce can or approximately 1 cup fresh cannelini beans
¾ cup chicken stock


  1. Wash kale and strip the leaves off the stalks. Discard stalks and roughly chop kale.
  2. Bring the water to a boil in a 10-12 inch skillet that has a tight-fitting lid.
  3. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain, saving the cooking liquid to drink (for a really healthy, vitamin and mineral rich green cocktail known as “pot likker”).
  4. Heat olive oil over medium heat in large sauté pan. Add onion and garlic slices, sautéing until tender (about 3 minutes).
  5. Add red pepper flakes and salt and pepper, stirring until fragrant.
  6. Add the kale, beans and chicken stock, cover and let cook for 10 minutes.

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>