Tuscan White Bean Skillet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Sun-dried tomatoes

  ½ cup or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Beans

  Kidney, mature seeds, sprouted, cooked, boiled, drained, without salt

  29 oz or 822g

• Tomatoes

  Crushed, canned

  ¹⁵⁄₁₆ can (15 oz) or 411g

• Artichokes

  (globe or french), frozen, unprepared

  14 ½ oz or 411g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Kale

  Scotch, raw

  2 cup, chopped or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm olive oil in a large skillet over medium heat until shimmering. Add onions and cook for 3-4 minutes, until slightly softened. Add sun-dried tomatoes and garlic and cook for an additional 60 seconds, until fragrant.
2. Add beans, diced tomatoes, artichoke hearts, oregano, and thyme to the skillet. Stir to combine. Keep heat on medium, cover the pan, and cook for 8 minutes.
3. Uncover the skillet and add the kale, stirring for 2-3 minutes, until it wilts. Season with salt and pepper to taste and serve.
4. Recipe by: Monica | Nourish + Fete (source: https://www.nourish-and-fete.com/tuscan-white-bean-skillet/)

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