Creamy White Bean & Kale Skillet with Garlic
Ingredients
- 2 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 2 can (15 oz each)canned white beans
- 1 cupvegetable broth
- 4 cupfresh kale
- ½ cupheavy cream
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Roughly chop 4 cups fresh kale (discard tough stems).
- 04
Drain and rinse 2 cans (15 oz each) white beans.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until softened.
- 02
Stir in the minced garlic and cook for 1 minute until fragrant.
- 03
Pour in the drained white beans and 1 cup vegetable broth. Bring to a simmer and cook for 5 minutes.
- 04
Add the chopped kale and stir well. Cook for 3–4 minutes until the kale begins to soften.
- 05
Stir in 1/2 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon each black pepper and red pepper flakes. Simmer for 2–3 minutes until the flavors meld and the cream is warm.
- 06
Taste and adjust seasoning. Serve hot.
Spice Tips
Warm up the finish with a pinch more red pepper flakes or add 1/4 teaspoon smoked paprika for depth. A squeeze of fresh lemon juice brightens the cream; add it just before serving.
Leftovers keep in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth if needed. For a lighter version, substitute half-and-half or whole milk for the heavy cream.