Vegan White Bean and Kale Skillet
Extra virgin olive oil or avocado oil
White or yellow onion, diced
Oil-packed sun-dried tomatoes drained and chopped
Cloves garlic minced
White wine or you can use vegetable broth
White cannellini beans, drained and rinsed
Fire roasted diced tomatoes
Artichoke hearts, drained and chopped or you can leave them whole for presentation
Salt and pepper to taste
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.
I like to serve this with a warm french bread or multigrain bread.
kale, skillet, vegan