Vegan White Bean and Kale Skillet
User Reviews
5.0
3 reviews
Excellent
-
Cook Time
mins
-
Total Time
30 mins
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Servings
6
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Calories
260 kcal
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Course
Dinner
Vegan White Bean and Kale Skillet
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It’s a fantastic vegan freezer meal that’s filling, nutritious, and best of all, delicious!
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Ingredients
- 1 tbsp extra virgin olive oil or avocado oil
- 1 white or yellow onion diced
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped
- 2 cloves garlic minced
- ½ cup vegetable broth OR white wine
- 2 cans white cannellini beans drained and rinsed
- 1 can fire-roasted diced tomatoes
- 1 can artichoke hearts drained and chopped, or you can leave them whole for presentation
- 1 tbsp Italian spices
- 2 cups kale chopped
- salt and pepper to taste
- 1 lemon juiced
- crusty bread for serving
Instructions
- Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes.
- Add garlic and sun-dried tomatoes and cook for an additional minute.
- Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
- Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
- Cover the pan and cook for 7-8 more minutes.
- While this is cooking, turn on your oven and start warming the crusty bread.
- Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking. Squeeze the juice of one lemon and drizzle it on right before eating. Serve with warm crusty bread.
Notes
- Can I Freeze This Skillet Meal? You definitely can! Make this meal as directed up without adding the kale into it. Let it cool down and add it to a freezer bag or freezer-safe container. Freeze.
- To Thaw: Add it to the fridge the night before to thaw. When you are ready to prepare it, add it to the skillet, warm it up uncovered and add the kale in, stirring until it wilts. Simmer 3-4 minutes and season with salt and pepper.
- Here are few of my favorite tips when freezing this meal.
- Tips And Tricks
- Cannellini Beans. I personally love the mild nutty flavor and the creamy texture that these white beans add to this dish. I always keep extra cans of these beans in my pantry for a quick meal.
- Artichoke Hearts. I chopped the artichoke hearts for this recipe, but you can also choose to leave them whole. Leaving them whole makes for a pretty presentation as well!
- Crusty Bread. The crusty bread is also completely optional, but it adds a great crunch that really breaks up the texture of the dish.
- Use quality airtight containers or freezer bags.
- Cool your meals down before you add them in the freezer.
- Label our meals with the date you made it. I like to use a sharpie and stickers or freezer tape!
- Portion meals into single-servings or family-size before you freeze them so that they are frozen in the correct portions.
Nutrition Information
Show Details
Serving
1g
Calories
260kcal
(13%)
Carbohydrates
44g
(15%)
Protein
13g
(26%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
295mg
(12%)
Potassium
976mg
(28%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
2623IU
(52%)
Vitamin C
49mg
(54%)
Calcium
183mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 260kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 295mg | 12% |
| Potassium | 976mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 2623IU | 52% |
| Vitamin C | 49mg | 54% |
| Calcium | 183mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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