Sun Dried Tomato, Kale, and White Bean Skillet
Ingredients
-
2
cans
cannellini beans, drained
-
½
jar
sun dried tomatoes in oil
-
1
Tbsp
apple cider vinegar
-
½
tsp
dried basil
-
¼
tsp
salt
-
to taste
freshly cracked black pepper
-
1
pinch
crushed red pepper
-
1
Tbsp
olive oil
-
2
cloves
garlic, minced
-
6
oz.
fresh kale, chopped
Instructions
- Drain and rinse the white beans and roughly chop the sun dried tomatoes.
- In a small bowl, mix 2 Tbsp of oil from the sun dried tomatoes with apple cider vinegar, basil, salt, pepper, and red pepper flakes to make the dressing.
- Heat olive oil and minced garlic in a large skillet over medium heat for about one minute until fragrant.
- Add chopped kale and 2 Tbsp of water to the skillet, cooking until the kale wilts.
- Stir in the drained beans and chopped sun dried tomatoes, cooking until heated through.
- Drizzle the dressing over the skillet, stir to combine, and add salt to taste before serving warm.
Nutrition Facts (estimated)
Servings
4
Calories
469
Total fat
19.35g
Total carbohydrates
55.33g
Total protein
21.35g
Sodium
698.08mg
Cholesterol
0mg
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