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Kale with Stewed Tomatoes and White Beans

Aggie's Kitchen
  • minutes
  • Serves 4 to 6

INGREDIENTS

3 cloves

Garlic

6 cups

Kale

1

Onion

2 15 ounce cans

Tomatoes, stewed

1

Salt and pepper

2 tbsp

Olive oil

2 tbsp

Red wine vinegar

1 15 ounce can

Bush's reduced sodium northern beans or cannellini, drained not rinsed