Kale and White Bean Skillet with Tomatoes

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups kale, stems removed and chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add white beans and diced tomatoes, bring to a simmer.
5. 5 Toss in kale, oregano, red pepper flakes, salt, and pepper.
6. 6 Cook until kale is tender, about 10 minutes.
7. 7 Stir in lemon juice and parsley.
8. 8 Serve hot.

Equipment

• Large skillet

Variations

• Add cooked quinoa or brown rice for extra heartiness.
• Substitute kale with spinach for a milder flavor.

Substitutions

• Use canned cannellini or Great Northern beans.
• Swap kale for Swiss chard or collard greens.

Pairings

• A glass of crisp white wine.
• Warm, crusty baguette slices.

Nutrition

Tips

• For extra flavor, add a splash of balsamic vinegar before serving.
• If you like, top with grated Parmesan cheese for a cheesy twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pairs wonderfully with crusty bread.
• Serve alongside a fresh green salad for a complete meal.

FAQ