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Tuscan White Bean and Kale Skillet

Lista della spesa

Base in dispensa— probabilmente li hai già

Preparazione

Prep the Base

  1. Heat the olive oil in a wide, deep skillet over medium heat.
  2. Add the sliced garlic and red pepper flakes (if using). Sauté gently for 1 to 2 minutes until fragrant and lightly golden, being careful not to burn the garlic.

Simmer the Sauce

  1. Pour in the canned tomatoes (crush them lightly with a spoon if using whole tomatoes), dried oregano, salt, black pepper, and the water or stock.
  2. Bring the liquid to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld.

Add Beans and Kale

  1. Stir in the drained cannellini beans, mixing well to coat them in the tomato sauce.
  2. Add the chopped kale in batches, gently tossing and pressing it down into the simmering liquid until the leaves begin to wilt.
  3. Cover the skillet with a lid, reduce the heat to medium-low, and let cook for 6 to 8 minutes until the kale is tender and the sauce has slightly thickened.

Finish and Serve

  1. Uncover, taste, and adjust seasoning with extra salt and black pepper as needed.
  2. Ladle warm directly from the skillet into shallow bowls, ideally alongside some crusty bread.

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