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Vegan White Bean and Kale Skillet

Vegan White Bean and Kale Skillet

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Course: dinner, lunch
Cuisine: vegan
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
  3. Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
  4. Cover the pan and cook for 7-8 more minutes.
  5. While this is cooking, turn on your oven and start warming the crusty bread.
  6. Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.

Notes

I like to serve this with a warm french bread or multigrain bread.