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Wilted Kale and Cannellini Beans with Garlic
Source: Karen Berman

Nutritious, fresh kale cooked in chicken broth.

Prep Time: 5 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 255.6
Total Carbs 21.7 g
Dietary Fiber 4.4 g
Sugars 0.1 g
Total Fat 15.7 g
Saturated Fat 2.0 g
Unsaturated Fat 2.0 g
Potassium 650.1 mg
Protein 6.9 g
Sodium 431.8 mg
Dietary Exchanges
3 Fat , 3 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
2 tbsp  olive oil
4 each  medium garlic cloves
4 cup  kale, chopped
0.3333 cup  canned cannellini beans
0.125 tsp  black pepper
0.125 tsp  salt
0 1/2 cup  low sodium chicken broth
  1. Spray a skillet with cooking oil spray, add oil and tilt to coat. Set over medium-high heat, add garlic and cook about 30 seconds, or until golden and slightly softened. Add kale and toss to coat. Reduce heat to medium and cook about 4 minutes, or until wilted.
  2. Add beans, season with salt and pepper and toss gently. Add broth, reduce heat to low and cook 15 to 20 minutes, or until beans are tender, and kale is soft and mushy and most of the bitterness has cooked away.

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