Kale, White Bean & Lemon Skillet
Ingredients
- 1 bunchkale (curly or Lacinato)
- 2 cans (15 oz each)white beans
- 3 clovesgarlic
- 1lemon
- 3 tablespoonsolive oil
- ½ cupvegetable broth
- ·salt
- ·black pepper
- ·red pepper flakes
Prep
- 01
Remove kale stems and roughly chop the leaves into bite-sized pieces.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 02
Add the chopped kale in batches, stirring and letting each batch wilt for 1–2 minutes before adding more.
- 03
Drain and rinse the white beans, then add them to the pan along with 1/2 cup vegetable broth. Stir to combine.
- 04
Simmer for 4–5 minutes until the kale is tender and the broth has slightly reduced.
- 05
Finish with the juice of 1 lemon, the remaining 1 tablespoon raw olive oil, salt, pepper, and a pinch of red pepper flakes. Taste and adjust seasoning.
- 06
Serve warm as a side or light main dish.
Spice Tips
For warmth, increase the red pepper flakes to 1/4 teaspoon. A splash of balsamic vinegar or a pinch of smoked paprika adds depth. If you like garlic more pronounced, bump it up to 4 cloves or finish with a drizzle of garlic-infused olive oil.
Doubles easily for meal prep. Keeps refrigerated for up to 4 days and reheats gently on the stovetop with a splash of water.