Name: White Bean & Kale Skillet w/ Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1-2 tbsp olive oil; 2-3 cloves of garlic, minced; 300 g/10 oz kale, roughly chopped; 3 cups of cooked white beans or butter beans; 1 lemon, juiced; 1 tbsp tahini; 1.5 tsp mustard; 5-8 sun-dried tomatoes, chopped; salt, pepper

Ingredients

Units Scale

1–2 tbsp olive oil
2–3 cloves of garlic, minced
300 g/10 oz kale, roughly chopped
3 cups of cooked white beans or butter beans
1 lemon, juiced
1 tbsp tahini
1.5 tsp mustard
5–8 sun-dried tomatoes, chopped
salt, pepper

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Instructions

Heat up oil in a large skillet or wok over medium-high heat. Once skillet and oil is hot, add garlic and cook for about a minute, or until fragrant.
Add as much kale as fits in your skillet, and cook shortly, so kale wilts a little. After about a minute, add more kale, and repeat until all kale is in the skillet.
Cook kale, stirring occasionally, until kale is fully wilted, tender, and has a few brown and crispy bits, 5-8 minutes.
Add beans, lemon juice, tahini, mustard, sun-dried tomatoes, and season with salt and pepper. Mix well, and cook for another 1-2 minutes, until everything is heated through. Enjoy!

Prep Time: 5 mins
Cook Time: 10 mins