Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 tsp dried oregano
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 3 cups fresh kale, stems removed and chopped
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat the olive oil in a 12 inch deep skillet over medium heat. Wait until the oil shimmers before adding the vegetables.
  2. Add the diced onion. Sauté for 4–5 minutes until the pieces are translucent and soft.
  3. Stir in the minced garlic and sun dried tomatoes. Cook for 60 seconds until the garlic smells fragrant. Note: Garlic burns fast, so keep it moving.
  4. Stir in the dried oregano, salt, and pepper. This toasts the herbs and wakes up the flavor.
  5. Pour in the vegetable broth. Scrape the bottom of the pan with your spatula to get all the browned bits into the liquid.
  6. Add the drained cannellini beans. Use the back of your spoon to lightly mash about 10% of the beans. Note: This creates a natural thickener.
  7. Lower the heat to medium low. Stir in the heavy cream and Parmesan cheese until the sauce looks smooth and glossy.
  8. Fold in the chopped kale. Stir constantly for 2–3 minutes until the leaves are wilted and bright green.
  9. Remove the pan from the heat. Stir in the lemon juice immediately.