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    • 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

    Bean, Kale and Egg Stew #letsmove #myplate #grains #protein #veggies

    • Gina Parker

      Get this all-star, easy-to-follow Bean, Kale and Egg Stew recipe from Food Network Kitchen. 28 g protein per serving!

    • Queen of the Universe

      Bean, Kale and Egg Stew Recipe from the Food Network Kitchen. I suppose you could skip the cheese toast (although it looks pretty good)

    • Lavender Retreat Wellness Club

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

    • lisa mclean

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

    • Jennifer Dorsa

      Bean, Kale and Egg Stew Recipe : Food Network Kitchen : Food Network sans bread for me....

    • Laura Riker

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

    • Jeff Boulton

      Bean, Kale and Egg Stew Recipe : Food Network Kitchens #recipe #proteinwithoutmeat

    • Lisa Dang

      Kale, pinto bean, egg stew soup

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    Farro and Kale Salad #thanksgiving #vegetarian #vegan

    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.

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