Sun Dried Tomato, Kale, and White Bean Skillet

Method4 steps · about 20 min

1. 1

   Step 1: 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 (1 Tbsp), basil, salt (1/4 tsp), pepper, and a pinch of red pepper flakes. Set the dressing aside.

   Uses 2 15-oz. cans cannellini beans · 1/2 7-oz. jar sun-dried tomatoes in oil · 2 Tbsp packing oil reserved from the sun-dried tomato jar · 1 Tbsp apple cider vinegar · 1/2 tsp dried basil · 1/4 tsp salt · Freshly cracked black pepper, to taste · 1 pinch crushed red pepper

2. 2

   Step 2: Add the olive oil (1 Tbsp) and minced garlic (2 cloves) to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.

   Uses 1 Tbsp olive oil · 2 cloves garlic, minced

3. 3

   Step 3: Add the chopped kale (6 oz) and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.

   Uses Garlic olive oil · 6 oz fresh kale, chopped · 2 Tbsp water

4. 4

   Step 4: 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.

   Uses Wilted kale · Drained cannellini beans · Chopped sun-dried tomatoes · Sun-dried tomato vinaigrette · Additional salt, to taste