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Easy • Vegetarian

Speedy White Bean & Kale Skillet

A hearty and healthy vegetarian skillet that comes together quickly, packed with robust flavors from white beans and fresh kale.

Prep
5 min
Cook
12 min
Servings
2
Level
Easy
Speedy White Bean & Kale Skillet

Looking for a plant-powered meal that’s both quick and incredibly satisfying? This Speedy White Bean & Kale Skillet is your answer! It’s packed with protein and fiber, vibrant greens, and a savory broth, making it a perfect wholesome dinner or lunch. Minimal effort, maximum comfort, and it’s ready in under 20 minutes!

Ingredients

Yield: 2 servings

Main

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can cannellini beans (white kidney beans), rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • 4 cups packed kale, tough stems removed and roughly chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Salt and black pepper to taste
  • Crusty bread or a sprinkle of Parmesan for serving (optional)

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for 3-4 minutes until softened and translucent.

  2. Step 2

    Stir in minced garlic and cook for another minute until fragrant.

  3. Step 3

    Add the rinsed and drained cannellini beans, diced tomatoes (with their juice), vegetable broth, dried oregano, and red pepper flakes (if using) to the skillet. Bring to a gentle simmer.

  4. Step 4

    Stir in the chopped kale, a handful at a time, until it wilts down into the skillet. Continue to simmer for 5-7 minutes, allowing the flavors to meld and the kale to become tender.

  5. Step 5

    Season with salt and black pepper to taste. Taste and adjust seasonings as needed.

  6. Step 6

    Serve hot, perhaps with a side of crusty bread for dipping or a sprinkle of Parmesan cheese.

Tips

  • For a heartier meal, add some cooked chicken sausage or shredded rotisserie chicken at the end.
  • If you prefer a thicker stew, lightly mash some of the white beans against the side of the pan.
  • Any hearty greens like collard greens or Swiss chard can be used in place of kale.

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