This dish comes together in less than 30 minutes. It’s the perfect quick and easy dinner when you’re looking for something hearty and healthy!

What I love about this skillet meal is that it’s completely plant-based, yet it’s nice and hearty. There are 2 cans of white beans so it easily fills you up without the guilt.

The best part is that it is packed with veggies, fire roasted diced tomatoes and a whole bunch of kale. I like to use dinosaur kale in this recipe, and I tear it in rustic fashion so that there are no tough kale stems in the servings.

Vegan White Bean and Kale Skillet

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Course dinner, lunch

Cuisine vegan

Ingredients

1 tbsp Extra virgin olive oil or avocado oil
1 large White or yellow onion, diced
1 cup Oil-packed sun-dried tomatoes drained and chopped
1 Cloves garlic minced
1 cup White wine or you can use vegetable broth
2 cans White cannellini beans, drained and rinsed
1 can Fire roasted diced tomatoes
1 can Artichoke hearts, drained and chopped or you can leave them whole for presentation
1 tbsp Italian spices
2 cups Kale, chopped
Salt and pepper to taste

Instructions

Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
Cover the pan and cook for 7-8 more minutes.
While this is cooking, turn on your oven and start warming the crusty bread.
Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.