White Bean & Kale Skillet w/ sun-dried tomatoes and lemony tahini.
This White Bean & Kale Skillet makes a great, simple weeknight dinner. It’s an easy-to-make, budget-friendly, and seasonal recipe, that’s surprisingly versatile. Serve it as a main dish with fresh baguette, as a side dish for baked tofu, or use it to stuff baked potatoes.
I have to say, these kind of simply green + legumes skillets are pretty much staples in our lives. They are ridiculously easy and quick to make, and are absolutely customizable. Plus they are perfect when we have whatever slightly wilted green and/or cooked too much beans.
I enjoy almost every version of this dish, but one of my favorite combos are white beans and kale with some sun-dried tomatoes. The recipe below is of course just a basic version. You can, and actually should play around with it. Because that’s the beauty of this recipe: there are endless ways to prepare it.
I like to sauté my kale just a little bit. But if you like your kale more tender, cook it as long as you reached the consistency you like. 5 minutes, 10 minutes, 20 minutes, whatever works for you. Use more oil for a crispier version, or omit it all together for a healthier, oil-free dish.
Speaking of oil, you can use the oil from the sun-dried tomatoes for extra flavor. Or your favorite vegan butter.
These large white beans are really delicious with kale, but some chickpeas, edamame, or lentils are just as good too. Or use a mix of those for an even cooler dish.
I like to finish this White Bean & Kale Skillet with a generous amount of lemon juice. But if you want something more, try balsamic vinegar, extra olive oil, and fresh herbs. And for extra texture, don’t be afraid to add toasted pine nuts, capers, or smoky tempeh as toppings.
White Bean & Kale Skillet is best served warm, but the leftovers are pretty decent the next day cold as well, so don’t be afraid to make a bigger portion.
I like to eat this as a main with a slice of toast or fresh baguette, while my BF likes it most as a side with some kind of vegan meat. And we both love White Bean & Kale Skillet (or one of its 5 billion variations) for breakfast with hash browns or baked potato fries.
But hey, why would you stop there? Cook some pasta and toss with these veggies for a more filling dish. Or portion a few spoons of the veggies into tortillas, top with vegan cheese, and roll into an awesome burrito. Or cut open a large baked sweet potato, and stuff it with White Bean & Kale Skillet, then drizzle with sriracha.
There are so many options!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! 
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White Bean & Kale Skillet w/ Sun-Dried Tomatoes
serves 3-4
- 1-2 tbsp olive oil
- 2-3 cloves of garlic, minced
- 300 g/10 oz kale, roughly chopped
- 3 cups of cooked white beans or butter beans
- 1 lemon, juiced
- 1 tbsp tahini
- 1.5 tsp mustard
- 5-8 sun-dried tomatoes, chopped
- salt, pepper
- Heat up oil in a large skillet or wok over medium-high heat. Once skillet and oil is hot, add garlic and cook for about a minute, or until fragrant.
- Add as much kale as fits in your skillet, and cook shortly, so kale wilts a little. After about a minute, add more kale, and repeat until all kale is in the skillet.
- Cook kale, stirring occasionally, until kale is fully wilted, tender, and has a few brown and crispy bits, 5-8 minutes.
- Add beans, lemon juice, tahini, mustard, sun-dried tomatoes, and season with salt and pepper. Mix well, and cook for another 1-2 minutes, until everything is heated through. Enjoy!
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