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Rainbow Kitchen: Vegetable Kale and Beans Recipe

Moving across the country to attend medical school left me without a fridge that was magically full of Russian salads, homemade breads and grilled goodies. This magic was never much of a rainbow. It was domineered by the deep purplish-red of cooked beets. Despite their sweet and hearty favor, I didn’t want my kitchen, cloths and fingers to turn into a heavy and semi-permanent shade of faded purple.

I began to grocery shop like a real grown-up and found my first few baskets filled with bright and crunchy greens, oranges and yellows. However, while a salad or an over-stuffed wrap were my go-to meals, they weren’t the most filling options.

I wanted a fast, nutritious, inexpensive (and colorful) way to sustain myself. My favorite recipe so far brings together kale, beans, diced tomatoes, cheese and various veggies.

20 Minute Vegetable Kale and Beans

2 tbsp of butter (vegan alternative: use 3 tbsp of olive oil/coconut butter)
1 can of black beans, drained
1 package of kale
1 can diced tomatoes (or 1 cup freshly diced tomatoes)
1 cup cubed Swiss cheese (and/or sautéed tofu)
3/4 cup of your favorite veggies, chopped. Options:

  • red pepper, sliced
  • zucchini, halved and sliced
  • carrots, sliced
  • peas
  • green beans
  • canned corn

1/2-1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1/2 tsp oregano

  1. Place butter/oil into a pot large enough to hold the kale. (If you don’t have one, half the recipe and
    make in two installments)
  2. On medium heat, add kale, stir.
  3. When kale begins to turn bright green, add beans.
  4. Add tomatoes and other vegetables.
  5. Add salt, pepper, and spices.
  6. Cook for 10 minutes.
  7. Add cheese/tofu, stir.
  8. Allow to cool and enjoy!
Sasha Yakhkind Sasha Yakhkind (16 Posts)

Editor Emeritus: Former Medical Student Editor (2013-2015)

Morsani College of Medicine at the University of South Florida

Sasha is thrilled for the opportunity to combine her interests in writing and medicine. She has been writing since she got her first journal in second grade, and editing since she ran her high school newspaper. Her interest in medicine evolved through travel, studying the brain through the lens of social science as undergraduate at Boston University, and together with her interest in yoga and dance. Sasha gets inspired on long runs and looks forward to few things more than hiking with her mom.