Sun Dried Tomato, Kale, and White Bean Skillet
I’m really grateful for this skillet meal, which is the ultimate cozy dinner.
I’ve been making some version of beans and greens for dinner the past week, but this super simple sun-dried tomato and white bean version has quickly become my all-time favorite. I almost always have all of the (very basic) ingredients on hand, and there’s something about tender, sauteed greens in a great dressing that just speaks to me.
The whole shebang comes together in about 15 minutes
But there’s only about 5 minutes of hands-on time, which is fabulous. Better still, it’s also packed with health benefits. Between the sun-dried tomatoes, kale and beans, it’s extremely high in fiber, antioxidants, and essential vitamins and minerals. If you want to bulk up the meal a little bit, you can always add some brown rice or quinoa into the mix, but the recipe is shockingly filling as is. Crusty bread and crushed red pepper optional, but strongly recommended.
May you eat, laugh, and be surrounded by those you love, friends.
Sun Dried Tomato, Kale, and White Bean Skillet
2 15-ounce cans cannellini beans, rinsed and drained
1/2 of an 8-ounce jar sun dried tomatoes, packed in oil
1 tbsp. apple cider vinegar
1/2 tbsp. dried oregano
1/4 tsp. salt
freshly cracked pepper to taste
pinch red pepper flakes
1 tbsp. olive oil
2 cloves garlic, minced
8 ounce fresh kale, chopped (I like to use lacinato kale)
Drain and rinse the white beans. Roughly chop the sun dried tomatoes. In a small bowl, combine 2 tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
Add the chopped kale and 2 tbsp water to the skillet. Stir and cook over medium heat until the kale has slightly wilted.
Add the drained beans and chopped sun dried tomatoes to the skillet with the kale. Continue to stir and cook until the beans are heated through. Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.
recipe credit www.budgetbytes.com
I’ll be available for phone sessions during the weeks ahead, offering support on how to navigate a healthy eating routine from home, easy pantry recipes, batch cooking, successful snacking, and/or feeding the family. Please reach out if I can provide support to you or your loved ones.
207-749-0769 / sarasullivan@hotmail.com