SUN DRIED TOMATO, KALE, AND WHITE BEAN SKILLET

INGREDIENTS

• 2 15oz. cans cannellini beans, drained 
• 1/2 7oz. jar sun dried tomatoes in oil 
• 1 Tbsp apple cider vinegar 
• 1/2 Tbsp dried basil 
• 1/4 tsp salt 
• to taste freshly cracked pepper 
• pinch red pepper flakes 
• 1 Tbsp olive oil 
• 2 cloves garlic, minced 
• 6 oz. fresh kale, chopped* 

INSTRUCTIONS

1. Drain and rinse the white beans. Roughly chop the sun dried tomatoes. In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
2. Add the olive oil and minced garlic to a large skillet. Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
3. Add the chopped kale and 2 Tbsp water to the skillet. Stir and cook over medium heat until the kale has wilted. 
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