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Kale and Tomato Stew

Chef Amanda Freitag shares a healthy and oh-so-filling recipe for a vegetarian stew that comes together in a hurry. Feel free to swap the kale for swiss chard or use both, if you’d like. Amanda also suggests serving this with a fried egg on top or under a piece of chicken or pork for an even heartier dish.

Kale and Tomato Stew
Serves 4 to 6


3 tablespoons extra-virgin olive oil
1 Spanish yellow onion, peeled and cut into 8 wedges
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon crushed red pepper
6 cloves garlic, peeled and thinly sliced
1 large bunch green curly kale, ribs removed and leaves roughly chopped
3 cups freshly cooked or canned, drained chickpeas
4 cups chopped fresh plum tomatoes or canned stewed tomatoes with juice reserved
1 cup vegetable stock
1/4 teaspoon freshly ground black pepper


1. In a large, wide pot or Dutch oven over medium heat, heat the oil. Add the onion and salt. Cook until starting to brown, but not caramelized, about 3 minutes.

2. Stir in the red pepper and garlic and continue to cook 2 minutes. Add the kale and cook, stirring to coat it with the oil, onions, and garlic, until wilted, about 1 minute.

3. Add the chickpeas, tomatoes, vegetable stock, pepper, and salt, to taste. Stir in the reserved tomato juice, if needed. Cook until the flavors come together, at least 10 minutes.

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