1 (14.5 oz) can Artichoke hearts
2 (14.5 oz) cans Cannelini beans, white
4 cloves Garlic
2 cups Kale
1 Onion (diced (about 1 1/2 cups)), large
1 tsp Oregano, dried
1/2 cup Sun-dried tomatoes, oil-packed
1 tsp Thyme, dried
1 (14.5 oz) can Tomatoes
Add onions to dry skillet and cook for 3-4 minutes, until slightly softened, adding stock 1-2 Tbs at a time until cooked through. Add sun-dried tomatoes and garlic and cook until fragrant.
Add beans, diced tomatoes, artichoke hearts, oregano, and thyme to the skillet. Stir to combine. Keep heat on medium, cover the pan, and cook for 8 minutes.
Uncover the skillet and add the kale, stirring for 2-3 minutes, until it wilts. Season with salt and pepper to taste and serve.