Serves 6

Prep time 10 minutes

Cook time 30 minutes


3 Tbsp. extra-virgin olive oil, plus additional for drizzling

1 medium yellow onion, diced

4 garlic cloves, thinly sliced

12 oz. lacinato or curly kale, stemmed and roughly chopped into 1-inch pieces or I bag (8 oz.) chopped kale, large stem pieces discarded

1 can (28 oz.) Contadina® Chopped San Marzano Style Tomatoes

1 cup College Inn® Chicken Broth or Garden Vegetable Broth

1 can (15 oz.) cannellini beans, rinsed and drained

2 tsp. kosher salt

1 tsp. chopped fresh thyme leaves

Freshly ground black pepper, to taste

Shaved Parmesan cheese and/or toasted pine nuts, optional


  1. Heat oil in a Dutch oven over medium-high heat. Add onion and sauté until golden and softened, about 6 minutes. Add the garlic and cook 1 minute or until fragrant. Stir in kale, tomatoes, broth, beans, salt and thyme. Bring to a simmer.

  2. Lower heat to medium, cover and cook 10 minutes, stirring occasionally. Uncover and continue to cook 10 minutes, stirring occasionally, until greens are tender and tomato mixture is thickened. Remove from heat and season to taste with pepper.

  3. Transfer to a serving bowl, drizzle with additional oil and top with Parmesan cheese or pine nuts, if desired. See below for additional serving suggestions.

TIP: Try serving under roasted pork medallions or chicken pieces and crispy pan-fried fish. To use as a pasta sauce, toss with 12 oz. hot cooked pasta. Also great as a topping for grilled garlic toast. To make into a soup, increase broth to 4 cups and simmer covered 20 minutes.

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