Tuscan cuisine is known for humble and delicious food, relying on impeccable regional ingredients. Don’t let this super quick vegetarian dinner recipe fool you: it’s substantial and nutritious, and the trick is to let the flavours of the marinated vegetables meld and intensify the kale and beans.
When it comes to the veggies starring in this vibrant dish, tuscan kale (often called cavolo nero or dinosaur kale or even lacinato kale) is more tender than the curly variety and is enriched with an abiding sweet and earthy flavour. Its versatility is highlighted in this quick sauté with marinated artichokes and sundried tomatoes, turning simple ingredients into a most satisfying supper.
20-Minute Tuscan White Bean Skillet Dinner
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
2 ½ Tbsp extra-virgin olive oil, divided
6 cups torn Tuscan kale (see tip)
Pinch each salt and pepper
½ onion, chopped
2 cloves garlic, minced
5 oil-packed sundried tomatoes, thinly sliced
1 ½ cups cherry tomatoes or can cherry tomatoes, drained
170 ml jar artichokes in oil, drained
540 ml/19 oz can cannellini beans, drained and rinsed
⅓ cup shaved Pecorino cheese or Parmesan cheese
Chopped parsley (optional)
Extra-virgin olive oil for drizzling
Artisanal loaf (optional)
1. Heat 1 ½ tsp of the oil in a large skillet over medium heat. Add kale, and using tongs, toss to coat. Sprinkle with salt and pepper. Sprinkle with 2 tsp water to steam, tossing until wilted, about 1 minute. Transfer to a bowl.
Tip: To prepare kale, wash and drain. Tear kale away from the rib.
2. Add the remaining 2 Tbsp of oil to the pan; add onions and cook, stirring until softened, 3 minutes. Stir in garlic and sundried tomatoes and cook for 1 minute. Add cherry tomatoes and cook until almost softened, 3 minutes.
Variation Tip: Swap out sundried tomatoes in oil for roasted red peppers or marinated eggplant and swap out Pecorino cheese for feta or goat cheese.
3. Stir in beans and artichokes; cook, stirring to combine. Return the kale and cook until warmed. Top with cheese and sprinkle with parsley and drizzle with more olive oil.
4. Serve with crusty bread to round out the meal.