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+ servings

Tuscan Beans and Greens

Course Main Courses, Salad, Side Dishes
Cuisine Mediterranean
Servings 4


  • 1 large bunch of kale stems removed and chopped finely (or 10 ounces bagged greens like kale or collards)
  • 4 garlic cloves very finely minced or pressed
  • 1 teaspoon dried Italian Seasoning or 2 tbsp. chopped herbs like basil, oregano, rosemary, scallions
  • 1 ½ cups white beans of choice cannellini is nice - white kidney beans, drained, rinsed
  • 2 tablespoons pitted kalamata olives chopped coarsely or halved
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons tomato paste
  • 1 large tomato chopped
  • Salt to taste if needed
  • Marinated red onions garnish
  • 2 tablespoons chopped fresh basil garnish
  • 2 cups cooked brown long grain rice


  • Make marinated red onions by placing chopped red onions in bowl and covering them ½ way with vinegar and then cover with water. Allow this to marinade for at least 10 minutes. Use some of them in this dish and store the rest in a covered container in the refrigerator.
  • Heat a large saucepan of water to rapid boil. Add a dash of salt and add the kale and immerse. Cook for 1-2 minutes until bright green and tender. Drain the kale.
  • Meanwhile, make a dressing by mixing together the garlic, oregano, vinegar, mustard, tomato paste.
  • Place the kale back into the drained pan. Add the dressing, beans and olives.
  • Add the chopped fresh tomatoes and the rice and stir well.
  • Serve on 4 plates and top each serving with a teaspoon or two of marinated onions and chopped fresh basil.
  • Serve immediately.
Keyword vegan
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