Beans and Greens

When you first chop up these ingredients, they’ll look like a mountain of greens. Don’t worry! They cook down to about 1/4 of their starting size.

Hands-on time:
25 minutes
Total time:
25 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Can opener
Colander or strainer
Large skillet
Measuring spoon
Large spoon


1 teaspoon olive oil
1 garlic clove
1 bunch kale
1 teaspoon white vinegar
1 can white cannellini beans
1⁄4 cup cold water


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Open the beans with a can opener. Put the beans in the colander and rinse under cold water and set aside.
  2. Put the skillet on the stove and turn the heat to medium.
  3. When it is hot, carefully add the oil.
  4. Add the garlic and cook until just golden, about 1 minute.
  5. Add the kale, stir, cover and cook 7 minutes.
  6. Add the vinegar, beans, and water, and cook until warmed throughout, about 2-3 minutes.
  7. Serve plain or as a topping for cooked pasta.