Sun Dried Tomato, Kale, and White Bean Skillet

Ingredients

• 2 15oz. cans cannellini beans, drained ($1.38)
• 1/2 7oz. jar sun dried tomatoes in oil ($2.14)
• 1 Tbsp apple cider vinegar ($0.03)
• 1/2 tsp dried basil ($0.05)
• 1/4 tsp salt ($0.02)
• freshly cracked black pepper ($0.02)
• 1 pinch crushed red pepper ($0.02)
• 1 Tbsp olive oil ($0.16)
• 2 cloves garlic, minced ($0.16)
• 6 oz. fresh kale, chopped* ($1.60)

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.
4. Add the drained beans and chopped sun dried tomatoes to the skillet with the kale. Continue to stir and cook until the beans are heated through. Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste. Serve warm.