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Heart-Smart White Bean & Kale Skillet with Lemon

A quick one-pan skillet of white beans and wilted kale, finished with lemon and a touch of Parmesan.

Ingredients

  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 0.25 tsp red pepper flakes optional
  • 3 cups kale chopped, stems removed
  • 3 cups cooked cannellini beans or low-sodium canned, rinsed
  • 1 cup vegetable broth low-sodium
  • 2 tbsp lemon juice plus zest
  • 2 tbsp grated Parmesan optional, small amount

Instructions

  1. Heat olive oil in a large skillet over medium heat; sauté onion 5 minutes until soft. Add garlic and red pepper flakes, cook 1 minute.
  2. Add kale in batches, stirring until wilted, about 3-4 minutes.
  3. Stir in white beans and vegetable broth; simmer 8-10 minutes until beans are heated through and slightly creamy.
  4. Remove from heat and stir in lemon juice and zest.
  5. Top with a light sprinkle of Parmesan, if using, and serve warm.