Kale and White Bean Stew


I taught this recipe to my Dartmouth Medical Students in a Culinary Medicine Class. They couldn’t believe how delicious and easy it was! It was their favorite dish, hands down.


Kale & White Bean Stew

Time to cook 25 minutes, makes 6 servings


  • 1 tbsp. olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 5 or 6 leaves fresh sage, thinly sliced
  • 1/2 bunch kale, washed, stems removed, leaves chopped
  • 1 small can diced tomatoes
  • 1 can white beans (or one cup cooked beans), drained and rinsed
  • 3 cups chicken or vegetable stock
  • salt and pepper to taste
  • additional chopped herbs such as rosemary and thyme to taste
  • 1/2 hot Italian sausage, cut into quarters
  • grated parmesan, for serving

Using sausage in this recipe adds a great depth of flavor, but feel free to omit it for a hearty vegetarian stew.


  1. For the sausage version, cut the sausage into ½ moons. Using a large dutch oven, add oil and brown the sausage slices.
  2. For both, then: Add onion and cook until translucent, about 5 minutes. Add garlic and sage and cook one minute more. Season with salt and pepper. Add white beans, tomatoes and stock. Bring to a boil and then reduce heat and simmer for at least 5 minutes, longer if you have time. Add chopped kale and allow to wilt at least 2 minutes.
  3. Serve with shaved parmesan if desired.