Kale & Spinach Bean Pot - Delish!

Cassie *


I had bought some Kale and didn't like it raw for a salad, so I froze it...today along with some fresh spinach I threw this delicious, healthy pot of yumminess together...I really love how it turned out...I'll be sending this to work with the hubby...he will love it.


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★★★★★ 1 vote
4 - 6
10 Min
25 Min
Stove Top


1/2 lb
bulk sausage, i used bob evans spicy
2 c
chopped onions - or 2 onions - chopped
8 oz
fresh kale, stem removed and chopped
6 oz
fresh spinach, chopped or can leave whole
3 - 4 clove
garlic - sliced then roughly chopped
1 - 29 oz
can, whole tomatoes - chopped - plus juice
1 1/4 tsp
1 tsp
1/2 tsp
red pepper flakes
1 tsp
garlic powder
1 Tbsp
1 - 15 oz
can, canellini beans - drained and rinsed
1 - 15 oz
can, northern beans - drained and rinsed
1 Tbsp
balsamic vinegar - optional


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1In a dutch oven, add some olive oil and turn heat to medium high. Add the sausage and cook until no longer pink, chopping as it cooks.

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2Once sausage is cooked add more oil if needed and add the onion. Continue cooking until translucent. Stirring occasionally.

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3Next, add the kale, spinach and garlic. Continue cooking a few more minutes until spinach and kale are beginning to wilt.

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4Now, add the tomatoes, juice, salt, pepper, garlic powder, thyme, sugar. Stir to combine...place lid on pot and simmer for roughly 20 minutes.

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5Stir in the beans and continue cooking until heated through. I smashed up some of the beans to thicken the sauce some. Stir in balsamic if using...Taste to adjust any seasonings.

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6Enjoy with a nice crusty piece of bread or salad...

About this Recipe

Course/Dish: Bean Soups, Pork
Main Ingredient: Beans/Legumes
Regional Style: American