Anti Inflammatory Dairy Free Creamy White Bean and Kale Skillet
Total time35 min
Prep time10 min
Cook time25 min
4.8(15)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tsp smoked paprika
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp dijon mustard
- 4 cups curly kale, stems removed and leaves roughly chopped
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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