Name: White bean and kale skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Tbsp olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; ½ tsp kosher salt; ¼ tsp black pepper; 2 (15 oz) cans cannellini beans, drained and rinsed; ¾ cup low-sodium vegetable broth; 1 bunch kale, stems removed and leaves chopped (about 6 cups); 1 Tbsp fresh lemon juice; ¼ cup grated Parmesan cheese, plus more for serving; 1 Tbsp chopped fresh parsley; ¼ tsp crushed red pepper flakes

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Preparation

Heat the olive oil in a large skillet over medium heat.
Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
Stir in the garlic, salt, black pepper and red pepper flakes. Cook for 30 seconds, until fragrant.
Add the beans and vegetable broth. Bring to a gentle simmer and cook for 5 minutes.
Stir in the kale a handful at a time. Cook for 4 to 5 minutes, stirring occasionally, until the kale is wilted and tender.
Use the back of a spoon to lightly mash some of the beans to create a creamy texture.
Remove the skillet from the heat. Stir in the lemon juice, Parmesan and parsley.
Serve warm with additional Parmesan, if desired.