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Tuscan Kale Stew with Cannellini Beans (4)

Tuscan Kale Stew with Cannellini Beans

Missy Robbins on Vegetables: "It was not until I changed my diet dramatically that I needed to make vegetables my best friend in the kitchen....I challenged myself to make them taste as good as a bowl of pasta with butter and cheese. I started to push the envelope with technique and flavor combinations, but with a very simple and easy approach that doesn't always include piling on a lot of cheese. What I learned, aside from how much I adore vegetables, is that working with them brings out a different type of creativity that I love."
Course Vegetable
Cuisine Italian
Author Missy Robbins


  • 1 bunch Tuscan kale
  • 2 tablespoons olive oil
  • 2 garlic cloves thinly sliced
  • ½ tablespoon chili flakes
  • 2 cups juice from a can of San Marzano tomatoes or tomato passato I used can of whole peeled tomatoes, and chopped up the tomatoes a bit
  • 1 15- ounce can cannelloni beans drained and rinsed (I pre-soaked beans and cooked them for 1-½ hours. I added olive oil and black peppercorns and thyme to the water. (recipe actually called for sage, but I did not have any). Brought to boil and then simmered, uncovered pot. Added teaspoon salt before last half hour of simmer.)
  • 1 teaspoon salt
  • ½ cup grated Parmigiano-Reggiano


  1. Remove the leaves from the woody stems of the kale and wash leaves. Discard stems.
  2. Heat a shallow saucepan over medium-low heat. Add the olive oil and garlic to the pan and sweat until aromatic but not browned. Add the chili flakes.
  3. Rip the leaves of kale into rough, 4-inch pieces and add to the pan. Lightly seat until well coated in the oil, about 3-4 minutes.
  4. Add the San Marzano juice and cook the kale until tender, about 10-12 minutes. (I included the roughly chopped whole peeled tomatoes, too). If using passato and it is a little too thick, add a cup of water, which will evaporate as it cooks. The kale will also release a bit of water.
  5. Ad the cannelloni beans to the kale just to heat them through.
  6. Season with the salt, stir to incorporate, and taste. Add more salt if necessary.
  7. Transfer the stewed kale to a large serving bowl and top with parmigiana-Reggiano.