Step 1: Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add 1 diced yellow onion and 4 cloves of minced garlic. Sauté for 5-7 minutes until the onion is softened and translucent and the garlic is fragrant, being careful not to burn the garlic.
Step 2: Stir in 1/2 cup chopped oil-packed sun-dried tomatoes (drained), 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and a pinch of red pepper flakes (optional, for a little kick). Cook for another minute until fragrant.
Step 3: Pour in 4 cups vegetable broth and bring to a simmer. Add two 15-ounce cans of cannellini beans (rinsed and drained) and a bay leaf. Reduce heat to medium-low, cover, and let simmer for 10-15 minutes, allowing the flavors to meld beautifully. This simmering stage is crucial for building the foundational taste of your Tuscan White Bean & Kale Skillet.
Step 4: Remove the bay leaf. Stir in 6 cups chopped kale (tough stems removed). Cover and cook for 3-5 minutes, or until the kale has wilted down to your desired tenderness. If your skillet isn’t large enough, you can add the kale in batches, letting each batch wilt before adding more.
Step 5: Remove the skillet from the heat. Stir in 2 tablespoons fresh lemon juice and salt and freshly ground black pepper to taste. The lemon juice brightens all the flavors in the Tuscan White Bean & Kale Skillet, don’t skip it!
Step 6: Ladle the hearty Tuscan White Bean & Kale Skillet into bowls. Garnish with fresh parsley or basil, and a drizzle of good quality extra virgin olive oil, if desired. For meal prep, allow the skillet to cool completely before transferring to airtight containers like Basics Glass Food Storage.