Description
A simple, nourishing, and satisfying dish made with pantry staples and fresh greens—perfect for a wholesome weeknight meal with minimal cleanup.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 cups grape tomatoes, halved
- 1/2 teaspoon sea salt
- Pinch crushed red pepper
- 1/2 teaspoon sweet paprika
- 2 cloves garlic
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 bunch lacinato kale (or any sturdy green like curly kale, collard greens, spinach, or swiss chard)
Instructions
- Heat olive oil in a heavy skillet over medium heat. Add the shallots and cook for about 3 minutes until soft.
- Add grape tomatoes, sea salt, paprika, and crushed red pepper. Cook for another 2 minutes until tomatoes start to soften.
- Press garlic into the pan and stir. Add cannellini beans and cook, stirring occasionally, until tomatoes blister and release their juices.
- Turn off the heat and add kale. Toss until it wilts and becomes tender from the steam in the pan.
Notes
Serve with crusty bread, grilled protein, or over rice/quinoa. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg