Tuscan White Bean and Kale Skillet

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic
• 4 cups kale
• 2 cups cannellini beans
• 0.5 cup sun-dried tomatoes
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• 0.25 cup parsley
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Heat the olive oil in a large skillet over medium heat.
2. 2Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3Add the kale to the skillet, stirring until it begins to wilt, 2-3 minutes.
4. 4Incorporate the cannellini beans and sun-dried tomatoes, mixing well.
5. 5Pour in the vegetable broth, bring to a simmer, and cook for 5 minutes, allowing flavors to meld.
6. 6Stir in the lemon juice, fresh parsley, and red pepper flakes, cooking for an additional 2 minutes.
7. 7Season with salt and black pepper to taste.
8. 8Remove from heat and let stand for 2 minutes before serving.
9. 9Divide equally among plates, ensuring a balanced mix of kale, beans, and tomatoes in each serving.
10. 10Garnish with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil if desired.