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Sun Dried Tomato, Kale, and White Bean Skillet
This quick Sun Dried Tomato, Kale, and White Bean Skillet is a fast, flavorful, and fiber-licious meal that is ready for perfect for weekly meal prepping.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Drain and rinse the white beans. Roughly chop the sun dried tomatoes. In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
apple cider vinegar ($0.03)1 Tbsp
2
Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
olive oil ($0.16)1 Tbspgarlic, minced ($0.16)2 cloves
3
Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.
4
Add the drained beans and chopped sun dried tomatoes to the skillet with the kale. Continue to stir and cook until the beans are heated through. Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.
Nutrition Facts
calories
469.33 kcal
fat Content
19.35 g
serving Size
1 Serving
fiber Content
16.45 g
sodium Content
698.08 mg
protein Content
21.35 g
carbohydrate Content
55.33 g
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