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.
Total Cost: $5.58 recipe / $1.40 serving
Author: Beth - Budget Bytes
215oz. canscannellini beans, drained$1.38
1/27oz. jarsun dried tomatoes in oil$2.14
1Tbspapple cider vinegar$0.03
freshly cracked black pepper$0.02
1pinchcrushed red pepper $0.02
6oz.fresh kale, chopped*$1.60
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.
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.
Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted.
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.
*I used half of a 12oz. bag of pre-chopped kale. You can use up to 8oz. if that's the package size that you have available.