Best 4 Kale Spinach Bean Pot Delish Recipes
Kale, spinach, and beans are nutritional powerhouses that can be transformed into a hearty and flavorful dish with just a bit of creativity and some basic ingredients. Whether you are vegan, vegetarian, or simply looking for a healthier alternative to traditional comfort food, this recipe for "Kale Spinach Bean Pot Delish" will delight your taste buds and fill you up with wholesome goodness. Perfect as a main course or a hearty side dish, this recipe combines the earthy flavors of kale and spinach with the protein-packed goodness of beans to create a satisfying culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH AND KALE SMOOTHIE
A delicious way to add more veggies to your diet! This recipe is very versatile. You can change out the greens with whatever you want. Chia seeds give you added protein and energy. Hemp seeds will give you a boost of omegas!
Provided by Jamie Lynn Mehney
Categories 100+ Breakfast and Brunch Recipes Drinks
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Blend spinach, almond milk, peanut butter, chia seeds, and kale together in a blender until smooth. Add banana and blend until smooth.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 46.1 g, Fat 13.9 g, Fiber 9.7 g, Protein 10 g, SaturatedFat 2.1 g, Sodium 293.1 mg, Sugar 23.6 g
KALE, SPINACH, AND CANNELLINNI BEAN SOUP
Make and share this Kale, Spinach, and Cannellinni Bean Soup recipe from Food.com.
Provided by Adina S.
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions, carrots, and celery in olive oil for 5-10 minutes until slightly tender.
- add kale and spinach and cool until wilted.
- Add everything else and bring to a boil, stirring occasionally.
- turn heat to low and summer for 15-30 minutes or until all veggies are fully cooked.
Nutrition Facts : Calories 159, Fat 2.9, SaturatedFat 0.5, Sodium 362.4, Carbohydrate 27.1, Fiber 8.7, Sugar 6.5, Protein 8.3
KALE, SPINACH, AND BEAN SOUP FOR #SUNDAYSUPPER
A quick, easy, heart healthy (and hearty!) soup to put on your table: Kale, Spinach, and Bean Soup!
Provided by Katie Compton
Categories Main
Time 40m
Number Of Ingredients 12
Steps:
- Heat a large stock pot over medium high heat. Add the olive oil and shredded carrots and saute for 2-3 minutes. Add the zucchini and saute for an additional 3 minutes.
- Add the kale, spinach, beans, vegetable broth, red wine, cabbage, and tomatoes. Salt and pepper to taste (add a few shakes of crushed red pepper as well, if desired).
- Allow soup to cook on medium high until the spinach and kale have fully wilted (8-10 minutes). Then turn the heat to medium low and allow soup to simmer for 15-20 minutes before serving. Stir occasionally.
- Serve with Parmesan cheese; enjoy!
DAWN'S KALE SIDE DISH
A mixture of kale and spinach are cooked with onions and garlic, and then tossed with toasted cashews. Goes excellent with fish or chicken.
Provided by Dawn
Categories Side Dish Vegetables Greens
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.
- Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.
- Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 13.7 g, Fat 9.6 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 154.2 mg, Sugar 1.8 g
Tips:
- Choose fresh, tender kale and spinach. Avoid wilted or bruised leaves.
- Rinse the kale and spinach thoroughly before using. This will remove any dirt or debris.
- Remove the stems from the kale and spinach. This will make them easier to chop and cook.
- Chop the kale and spinach into small pieces. This will help them cook evenly.
- Use a variety of beans in your pot. This will add flavor and texture to the dish.
- Season the pot to taste. Use salt, pepper, garlic powder, onion powder, and any other spices you like.
- Simmer the pot for at least 30 minutes. This will allow the flavors to meld and the beans to soften.
- Serve the pot hot with crusty bread or cornbread.
Conclusion:
Kale, spinach, and bean pot is a delicious and nutritious meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a pot of kale, spinach, and bean pot that will be a hit with your family and friends.
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