Sun Dried Tomato, Kale, and White Bean Skillet

Ingredients

• 2 15oz. cans cannellini beans, drained
• 1/2 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

Directions

1. Drain the white beans, then rinse them well. Coarsely chop the sun dried tomatoes. In a small bowl, whisk together 2 Tbsp of oil from the sun dried tomato jar with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Put the dressing aside for now.
2. Pour the olive oil into a large skillet and add the minced garlic. Cook the garlic over medium heat for 1 minute, stopping once it has softened a bit and smells fragrant.
3. Add the chopped kale to the skillet along with 2 Tbsp water. Stir as it cooks over medium heat, until the kale wilts down.
4. Stir in the drained beans and chopped sun dried tomatoes. Keep cooking and stirring until the beans are warmed through. Finish by drizzling the dressing over the skillet, stirring everything together, and seasoning with salt to taste. Serve warm.