Food & Drink
SUN-DRIED TOMATO SKILLET, KALE, AND WHITE BEAN SKILLET

SUN-DRIED TOMATO SKILLET, KALE, AND WHITE BEAN SKILLET

Sun-dried tomatoes can be quite expensive. But this Sun-Dried Tomatoes, Kale and White Bean Skillet show how expensive ingredients can still be combined with cheaper ingredients to create affordable recipes. This delicious, warm skillet can be made in minutes and tastes almost like a warm salad. This dish is great with a slice of crusty garlic bread or a fluffy piece of naan.

This recipe is a powerful fiber source, so you might need to skim it if your stomach is sensitive.

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You can take the white bean and sauteed kale skillet to many places. Although I am trying to reduce my cheese intake, I would sprinkle some Parmesan or Feta on this skillet. Mmmmm. I would probably add a few pine nuts to the top if money were not an issue. My dish was vegetarian. If that is not an issue, I suggest adding bacon or crumbled Italian sausage!

CAN I SUBSTITUTE THE KALE

You can use spinach if you don’t like kale. However, I would stir it in at the end as it wilts very quickly.

Is this a side dish or a main dish?

You can have either! You can make it a main dish or a side. It can also be served in small portions to make it a hearty side dish. This can be served alongside Baked Ziti or Herb Roasted Pork Tenderloin.

SUN-DRIED TOMATO SKILLET, KALE, AND WHITE BEAN SKILLET

This easy Sun-Dried Tomato Kale and White Bean Skillet recipe are quick and delicious. It is perfect for meal prep for the week.

Prep time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

INGREDIENTS

  • 2 15oz. 2 15oz. cannellini beans, drained (1.38)
  • 1/2 7oz. 1/2 lb. of sun-dried tomatoes in oil ($2.14)
  • 1 Tbsp apple cider vinegar ($0.03)
  • 1/2 tsp dried Basil ($0.05)
  • 1/4 tsp salt ($0.02)
  • Freshly cracked black pepper ($0.02)
  • 1 teaspoon crushed red pepper ($0.02)
  • 1 Tbsp olive oil ($0.16)
  • 2 cloves minced garlic ($0.16)
  • 6 oz. Fresh kale, chopped* ($1.60).

INSTRUCTIONS

  • Rinse the white beans. The sun-dried tomatoes should be chopped roughly. Combine 2 Tbsp oil from the sun-dried tomatoes, the apple cider vinegar and Basil with a pinch of salt, pepper, red pepper flakes, and salt. The dressing should be set aside.
  • In a large skillet, heat the olive oil and minced garlic. Sauté the garlic on medium heat for 1 minute or until it becomes softened and fragrant.
  • Add the chopped kale and 2 Tbsp of water to a skillet. Stir until the kale is wilted.
  • The drained beans, chopped sun-dried tomatoes and kale should be added to the skillet. Stir and continue to cook the beans until they are cooked through. Finally, drizzle the dressing on the skillet. Stir to combine and season with salt. Serve warm.

NOTES

*I used only half of a 12 oz. Bag of pre-chopped Kale Up to 8oz. If that is the size of your package.

NUTRITION

Serving Size: 1 Serving Calories 469.33 Kcal Carbohydrates 55.33 G Protein: 21.35 G Fat: 19.35g Sodium 698.08 mg Fiber 16.45 g

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