Kale & White Bean Skillet
This Kale & White Bean Skillet makes for a filling, fiber-rich lunch, and it comes together in only 20 minutes!
A half-cup serving of Heinen’s cannellini beans pack a whopping 8 grams of fiber, a key element for healthy blood sugar and sustained brain power found only in plant-based foods. Mixed with kale, sun dried tomatoes and a tangy apple cider vinegar-based dressing, this simple skillet is an easy way to eat healthy, even on the busiest of days.
Kale & White Bean Skillet
Cook time: 10min Prep time: 10min Total time: 20min
Servings: 4
Ingredients
For the Dressing
- 7oz. jar sun dried tomatoes in oil
- 1 Tbsp. Bragg apple cider vinegar
- ½ Tbsp. Heinen's dried basil
- ¼ tsp. sea salt
- Fresh ground pepper, to taste
- 1 pinch Heinen's crushed red pepper
For the Salad
- 1 Tbsp. Heinen’s extra virgin olive oil
- 2 cloves garlic, minced
- 6 oz. fresh kale, de-ribbed and chopped
- 2- 15oz. cans Heinen's cannellini beans, rinsed and drained
- 1/2 jar of sun dried tomatoes, chopped
Instructions
- To make the dressing, combine 2 Tbsp. of the oil from the jar of sun dried tomatoes with the vinegar, basil, salt, pepper, and red pepper flakes. Set aside.
- Add the olive oil and 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. of water to the skillet.
- Stir and cook over medium heat until the kale has 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.
- Drizzle the dressing over the skillet and stir to combine.
- Serve warm.
Absolutely delicious! I was searching for more recipes that use beans and this was wonderful and my husband loved it.
We’re so glad to hear that you and your husband enjoyed this recipe! Thank you for sharing this feedback.