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.
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.