Discover and save creative ideas




    • 1 bunch Kale
    • 2 15-ounce cans Kidney or pinto beans
    • 1/2 Red onion, small


    • 4 Eggs, large

    Canned Goods

    • 1 1/2 cups Chicken or vegetable broth, low-sodium


    • 2 tsp Soy sauce, low-sodium
    • 1 Your favorite hot sauce

    Baking & Spices

    • 1 Kosher salt and freshly ground black pepper

    Oils & Vinegars

    • 2 tbsp Olive oil

    Bread & Baked Goods

    • 4 slices Whole-grain bread


    • 2 oz Cheddar, sharp grated
    • Roberta Pereira

      Bean, Kale and Egg Stew Recipe : Food Network Kitchen : Food Network - Minus the egg

    • Lavender Retreat Wellness Club

      Bean, Kale and Egg Stew Recipe *omit bread and cheese; substitute coconut aminos for soy sauce: Food Network Kitchen

    • meslgh

      Get this all-star, easy-to-follow Bean, Kale and Egg Stew recipe from Food Network Kitchen. High protein vegetarian dinner.

    • M Gol

      Bean, Kale and Egg Stew Recipe : Food Network Kitchen : This easy vegetarian weeknight meal is packed with protein--an impressive 28 grams per serving--thanks to the beans, eggs, kale, cheese and whole-grain bread. It's also super high in vitamin C, calcium and iron. Read more at:

    • Emily Valeta

      Easy, inexpensive ingredients, filling. Will probably make a lot over the winter. Bean, Kale and Egg Stew : Food Network Kitchen : Food Network

    • lisa mclean

      5 Creative Ways to Use Eggs: Food Network | Healthy Eats – Food Network Healthy Living Blog

    • Laura Riker

      Vegetarian recipe: Bean, Kale and Egg Stew Recipe : Food Network Kitchen : Food Network

    • Lauren Jones

      Bean, Kale and Egg Stew | 27 Delicious And Hearty Soups With No Meat

    People also love

    Squash and Lentil Stew #myplate #fall #vegetables #inseason

    Terry Walters' Sweet Potato, Corn and Kale Chowder -- if you don't have her book, Clean Food, I highly recommend it! Photography by Gentl & Hyers. Serves 6. Ingredients: 1 tablespoon grape-seed oil 1 small onion, diced 3 stalks celery, diced 3 carrots, diced 3 medium sweet potatoes, peeled and diced 3 cups corn, fresh or frozen 2 teaspoons dried thyme 2 cups vegetable stock 2 cups rice milk, plus more, if needed 2 tablespoons cashew butter, dissolved in 1/4 cup hot water 1 bunch kale, chopped into small pieces Water or stock as needed Sea salt and freshly ground black pepper. Directions: In a large pot over medium heat, sauté the onion in oil until soft, about 3 minutes. Add celery, carrots, sweet potatoes, corn, thyme and stock, and simmer for 5 minutes. Add enough rice milk to cover the vegetables. Bring it to a boil, reduce the heat and simmer until the vegetables are soft, about 20 minutes. Remove it from the heat and add the dissolved cashew butter. Partially purée the mixture using handheld blender. Add the kale, return it to heat, thin it with water or stock to achieve the desired consistency and cook until the kale is tender. Season to taste with salt and pepper and serve.

    Black Bean Salad recipe from Food Network Kitchen via Food Network

    Kale and Chickpea Stew

    Pan-Seared Salmon with Kale and Apple Salad Recipe : Food Network Kitchen : Food Network -

    White Bean Stew with Winter Squash and Kale. (fatfreevegan). Ingredients: navy beans, onion, garlic, paprika, oregano, cumin, basil, squash or pumpkin, red bell peper, jalapeno pepper, tomatoes, salt, kale, corn, basil

    Summer Vegetable Stew Recipe


    Fried Eggs with Kale and Mushrooms - olive oil, chopped kale, onion, mushrooms, minced garlic (optional), salt & pepper, eggs, grated cheddar cheese, salsa (for serving), potatoes (for serving, would omit or sub sweet potatoes)

    Kale Salad

    Tuna, Kale, and Egg Salad

    Guinness Stew

    Garlic kale pasta recipe

    Potato-Kale Stew

    Creamed Kale recipe! Made with almond milk, garlic, coconut oil (or ghee), red pepper flakes and lemon. EASY

    // kale + pumpkin seed pesto

    Kale Salad

    spaghetti squash with kale