Herby White Bean and Kale Skillet (Printable)

Creamy white beans and tender kale simmered with fresh herbs in a flavorful Mediterranean-inspired skillet.

# List of ingredients:

→ Produce

01 - 1 large bunch kale, stems removed and leaves chopped (about 8 oz)
02 - 1 medium yellow onion, finely diced
03 - 3 garlic cloves, minced
04 - 1 medium lemon, zested and juiced
05 - 1 cup cherry tomatoes, halved (optional)

→ Beans

06 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed

→ Herbs

07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh basil, chopped
09 - 1 tablespoon fresh thyme leaves
10 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

→ Pantry

11 - 2 tablespoons extra-virgin olive oil
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - 1/2 teaspoon sea salt, or to taste
14 - 1/4 teaspoon black pepper

→ Garnish

15 - Freshly grated Parmesan or vegan cheese (optional)

# Steps:

01 - Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened and translucent.
02 - Add the garlic and cook for 1 minute, stirring constantly to prevent burning.
03 - Stir in the chopped kale and cook for 3-5 minutes, until wilted and bright green.
04 - Add the drained white beans, cherry tomatoes (if using), lemon zest, thyme, rosemary, and crushed red pepper flakes. Stir to combine thoroughly.
05 - Pour in the lemon juice, season with salt and black pepper, and cook for another 5-7 minutes, stirring occasionally, until the beans are heated through and the kale is tender.
06 - Remove from heat and stir in the parsley and basil. Taste and adjust seasoning as needed.
07 - Serve warm, garnished with Parmesan or vegan cheese if desired.

# Expert Advice:

01 -
  • Its the kind of effortless healthy food that actually makes you excited to eat vegetables
  • Ready in 30 minutes but tastes like something that simmered all afternoon
  • The lemon and herbs transform humble beans into something restaurant worthy
02 -
  • Dont skip the lemon zest it holds the essential oils that carry all that bright floral flavor
  • The herbs go in at the end because heat destroys their delicate magic and makes the dish taste flat
03 -
  • Use a microplane or zester for the lemon zest to get just the outer yellow layer
  • If your kale seems particularly tough, add a tablespoon of water and cover for 2 minutes

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