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One Dish Wonder



  • 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.

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