Cheesy White Bean and Kale Skillet with Sun-Dried Tomato

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Cheesy White Bean and Kale Skillet with Sun-Dried Tomato

This  Cheesy White Bean and Kale Skillet with Sun-Dried Tomato is a delightful one-pan meal that simplifies your busy weeknight. It’s a comforting dish bursting with the nourishing goodness of white beans, vibrant kale, and zesty sun-dried tomatoes crowned with melted cheese for an irresistible experience. Quick and easy, it’s a vibrant choice that inspires you to repeatedly bring healthy, flavorful meals to your table.

Cheesy White Bean and Kale Skillet with Sun-Dried Tomato

Why You’ll Love This Recipe

  • One-Pan Wonder: Minimal cleanup with maximum flavor.
  • Nutrient-Packed: Loaded with fiber, protein, and vitamins.
  • Quick and Easy: Ready in under 30 minutes.
  • Versatile: Works as a main dish or a side.

Pro Tips for Perfect Cheesy White Bean and Kale Skillet

  1. Use Fresh Kale: Fresh kale works best for a tender, non-soggy texture.
  2. Customize the Cheese: Swap mozzarella for Gruyere, cheddar, or your favorite melting cheese.
  3. Make It Vegan: Use vegan cheese and vegetable broth.
  4. Add Protein: Stir in cooked chicken, sausage, or tofu for a more filling meal.
  5. Prep Ahead: Chop the kale and garlic in advance to save time.

Serving Suggestions

  • As a Main, Serve with a slice of crusty bread or overcooked quinoa.
  • Pair with grilled chicken, roasted salmon, or steak as a side dish.
  • Over Pasta: Toss with cooked pasta for a hearty one-dish dinner.

Storing and Reheating

Refrigeration:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

  • Reheat in a skillet over low heat or the microwave until warmed through.

Freezing:

  • Freeze in a freezer-safe container without the cheese topping for up to 2 months. Thaw overnight in the refrigerator and add cheese before reheating.

 

Cheesy White Bean and Kale Skillet with Sun-Dried Tomato

Selecting the Best White Beans

When choosing white beans for this dish, consider the type and quality. Canned beans are a convenient option, and if you choose this route, simply rinse them thoroughly to reduce sodium content. If using dried beans, soak them overnight and cook until tender. For the best results, look for beans that are uniform in color and free from blemishes.

Choosing Fresh Kale

For the freshest kale, select bunches with firm, vibrant green leaves and no signs of wilting or yellowing. Curly kale is famous for its texture, but Lacinato (or dinosaur) kale also works well. Store kale in the refrigerator in a plastic bag with air circulation to keep it crisp.

Selecting and Using Sun-Dried Tomatoes

Sun-dried tomatoes come in oil-packed or dry-packed varieties. Oil-packed tomatoes are softer and more flavorful, perfect for this dish. If using dry-packed, rehydrate them in warm water before use. Look for tomatoes with a deep red color and a slightly chewy texture.

Best Cheese for Baking

Choose cheeses that melt well and complement the other ingredients. Mozzarella is known for its excellent melting properties, while cheddar adds a sharp flavor. Gruyère, with its nutty taste, is also a great choice. Combining these cheeses creates a rich and complex flavor profile.

Preparing the Ingredients

  1. White Beans: If using canned beans, drain and rinse them. For dried beans, soak overnight and cook until tender.
  2. Kale: Remove the tough stems and chop the leaves into bite-sized pieces. Rinse thoroughly.
  3. Sun-Dried Tomatoes: If oil-packed, drain and chop. If dry-packed, rehydrate in warm water and chop.
  4. Cheese: Grate or shred the cheeses and combine them in a bowl.
Cheesy White Bean and Kale Skillet with Sun-Dried Tomato

 

FAQs About Cheesy White Bean and Kale Skillet with Sun-Dried Tomato

1. Can I use a different green instead of kale?

Yes! Spinach, Swiss chard, or collard greens work well as substitutes.

2. Can I use dried, sun-dried tomatoes?

Yes, you can use dried, sun-dried tomatoes. However, to ensure they retain their flavor and texture, rehydrate them in hot water for 10 minutes before using. This step is crucial to bring out the best in sun-dried tomatoes.

3. Is this dish spicy?

It’s mildly spicy due to the chili flakes, but you can adjust or omit them.

4. Can I make this dish dairy-free?

Absolutely! Use dairy-free cheese alternatives, or skip the cheese for a lighter version.

5. What type of beans work best?

This recipe is ideal for Cannellini beans, great northern beans, or chickpeas.

Why This Recipe Works

The creamy, cheesy topping balances the hearty kale and the richness of white beans, while sun-dried tomatoes add a tangy, umami punch. This one-pan dish is simple, packed with nutrients, and perfect for weeknight dinners or entertaining guests.

Conclusion

Cheesy White Bean and Kale Skillet with Sun-Dried Tomato is a comforting, nutrient-packed dish that’s as delicious as it is easy to make. With bold flavors, creamy cheese, and wholesome ingredients, this recipe will become a family favorite. Try it tonight for a quick and satisfying meal!

 

Sauté the garlic and onion in olive oil in a large skillet until translucent.
Add in the white beans and sun-dried tomatoes
Stir in the chopped kale and cook until wilted.
Add cream
Top with the cheese blend evenly.
Season with salt, pepper, Italian seasoning, and lemon juice.
Serve this cheesy white bean and kale skillet as a main dish with crusty bread or a light salad.

Cheesy White Bean and Kale Skillet with Sun-Dried Tomato

The Cheesy White Bean and Kale Skillet with Sun-Dried Tomato is a hearty and delicious dish that combines the creaminess of melted cheese with the robust flavors of white beans, kale, and sun-dried tomatoes. This dish is incredibly flavorful and packed with nutrients, making it a perfect choice for a healthy yet indulgent meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Bunch kale, stems removed, and leaves chopped
  • 2 cans (15 oz each) of white beans (cannellini or Great Northern), drained and rinsed
  • 1 cup heavy cream or coconut milk
  • ¼ cup sun-dried tomatoes, diced
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon lemon juice
  • 1 cup shredded cheese ( of your choice)
  • Salt and pepper to taste
  • ½ teaspoon red pepper flakes (optional)

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add diced onion and sauté until it becomes translucent, about 5 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Add the drained and rinsed white beans to the skillet.
  • Stir in the sun-dried, diced tomatoes.
  • Add chopped kale to the skillet and cook until it wilts about 5 minutes.
  • Lightly mash some cannellini beans with a fork or the back of a spoon. This will help create a thicker, creamier sauce.
  • Add cream or (coconut milk if using).
  • Let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
  • Sprinkle the shredded cheese evenly over the top of the skillet and mix until all the cheese melts.
  • Add Italian seasoning, salt, and lemon juice at the end.
  • Remove from the stove and let it cool for a few minutes before serving.
  • Optionally, sprinkle with red pepper flakes for a bit of heat.
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