Sun Dried Tomato, Kale, and White Bean Skillet
User Reviews
4.8
Sun Dried Tomato, Kale, and White Bean Skillet
Description
The Sun Dried Tomato, Kale, and White Bean Skillet blends fresh chopped kale with canned cannellini beans and sun-dried tomatoes. Garlic is sautéed in olive oil to impart a fragrant, savory note before the kale is wilted with a little water. The beans and chopped sun-dried tomatoes are then folded in and warmed through. A simple dressing made from the oil in the sun-dried tomato jar combined with apple cider vinegar, dried basil, salt, pepper, and crushed red pepper flakes is added at the end to enhance the flavors. The dish is served warm, providing a balance of earthy greens, creamy beans, and the tangy, slightly sweet accent of sun-dried tomatoes.
The kale's texture remains tender but with some bite, contrasted by the smooth beans. The use of the sun-dried tomato oil in the dressing ties the flavors together, offering richness alongside the vinegar's acidity. This dish suits a quick, wholesome lunch or a vegetable side to complement grilled meats or fish.
Using pre-chopped kale can save prep time, and the recipe suggests flexibility in kale quantity depending on the package size available. Adjust salt at the end to your taste to balance the seasoning.
Ingredients
- 2 oz. cans cannellini beans $1.38, drained
- 1/2 oz. jar sun-dried tomatoes $2.14, in oil
- 1 Tbsp apple cider vinegar $0.03
- 1/2 tsp basil $0.05, dried
- 1/4 tsp salt $0.02
- black pepper $0.02, freshly cracked
- 1 pinch crushed red pepper $0.02
- 1 Tbsp olive oil $0.16
- 2 cloves garlic $0.16, minced
- 6 oz. kale $1.60, fresh, chopped
Instructions
- 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 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.
Notes
- Pre-chopped kale reduces preparation time; quantities can be adjusted if using different package sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 46933 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 469.33kcal | 23% |
| Carbohydrates | 55.33g | 18% |
| Protein | 21.35g | 43% |
| Fat | 19.35g | 30% |
| Sodium | 698.08mg | 29% |
| Fiber | 16.45g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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