Braised Kale and Pinto Beans [recipe] – Cooking Light Winner

Braised Kale with Pinto Beans

Congratulations to Kristin, who is the lucky, randomly selected TasteSpotter who’s getting the Cooking Light Complete Cookbook! Everyone else, thanks so much for playing along and sharing your favorite salad dressings. We just might have to do an entire week dedicated to salads, just so we can eat dressing…

Before we wrap up the copy of Cooking Light’s Complete Cookbook and send it off to the winner of our giveaway, we’re sharing a recipe out of the book for Braised Kale with Pinto Beans.

We’re no strangers to dark, leafy greens, but kale is a relatively new resident in the TasteSpotting Kitchen, as this was one of the first few dishes with kale that we ever cooked. We particularly love this recipe for its simplicity, and while it seems more like a vegetable side dish to a meaty main dish, we see it as a shining star of a meal by itself, with just a few poached eggs nestled on top for added protein.

Braised Kale and Pinto Beans (with Poached Egg)

recipe for kale and beans, loosely based on a recipe from Cooking Light’s Complete Cookbook
adding poached egg, loosely based on Sarah’s meatless, barren refrigerator

serves 4


2 tablespoons olive oil
2 cups finely chopped onion, from about 2 medium onions
3-4 garlic cloves, finely minced
2 bunches or about 1½ pounds any kind of kale, chopped
salt and black pepper to taste
1 15-ounce can red kidney beans, rinsed and drained
1½ cups stock (we used our homemade chicken stock, you can also use beef or vegetable)
4 large eggs, poached (see: How to Poach Eggs…)


Heat 2 tablespoons olive oil in a large Dutch oven (or very large pot) over medium high heat. Add chopped onions and minced garlic and saute about 5-7 minutes until cooked through.

Stir in kale and stock. Taste, and season with salt and pepper (we used about ¼ teaspoon salt and 4-5 turns on a pepper mill). Bring to a boil, then turn down heat to low, cover, and simmer 15 minutes until kale is tender.

Add beans to pot, stir gently (so beans don’t break) and cook uncovered until beans are heated through, about 10 minutes and liquid has almost evaporated.

Spoon kale and pinto beans into bowl and top each with a poached egg.

by Sarah J. Gim on February 7, 2011 · 4 comments

{ 4 comments… read them below or add one }

Kate March 3, 2011 at 11:29 am

If this recipe is an indication of how delicious the food in the rest of the cookbook is? I’m in.

This was so effing delicious I can’t handle it. I’ve been telling everyone I know about it, and I’m shoveling it into my gob right now.


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Bob Henderson October 28, 2012 at 12:03 pm

I am cooking this now I thik . I’ll let youknow what I think of it later. Bob


Jill Hogan January 2, 2013 at 2:08 pm

Made this for New Years Day – YUM!! A nice spin on the traditional collard greens and black-eyed peas.


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