White Bean & Kale Skillet with Sundried Tomatoes

This White Bean & Kale Skillet makes a great, simple weeknight dinner. It’s an easy-to-make, budget-friendly, and seasonal recipe, that’s surprisingly versatile. Serve it as a main dish with a fresh baguette, as a side dish for baked tofu, or use it to stuff baked potatoes.

 

SERVES 4

Total Time: 15 minutes

 

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

 

Method: 

  1. Heat up oil in a large skillet or wok over medium-high heat. Once skillet and oil are hot, add garlic and cook for about a minute, or until fragrant.
  2. 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.
  3. Cook kale, stirring occasionally, until kale is fully wilted, tender, and has a few brown and crispy bits, 5-8 minutes.
  4. 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!