Creamy White Bean and Kale Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups kale, stems removed and leaves chopped
• 2 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes, to taste (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add the diced onion and cook until softened, about 3 minutes.
3. 3 Stir in the garlic and thyme, cooking for another minute.
4. 4 Add the cannellini beans, kale, and vegetable broth. Bring to a gentle simmer.
5. 5 Let cook until kale is tender, about 10 minutes.
6. 6 Stir in Parmesan cheese until melted and sauce is creamy.
7. 7 Season with salt, pepper, and red pepper flakes if using.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add cooked sausage or bacon for a heartier, non-vegetarian version.
• Stir in a handful of toasted pine nuts for added texture.

Substitutions

• Substitute Parmesan cheese with nutritional yeast for a vegan option.
• Use chicken broth instead of vegetable broth for a different flavor profile.

Pairings

• A glass of crisp white wine complements the dish nicely.
• Serve with a side of garlic bread or a fresh green salad.

Nutrition

Tips

• For extra creaminess, use an immersion blender to partially blend the beans in the skillet before adding kale.
• Feel free to use any hearty green like spinach or Swiss chard if kale isn't your favorite.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, stirring in a splash of broth or water if needed.

Serving Suggestions

• Pair with crusty bread for a complete meal.
• A side of roasted garlic aioli adds a creamy touch.

FAQ