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Reverse Your Fatty Liver Tuscan White Bean Skillet

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course

Ingredients
  

  • 1 tbsp Bragg Organic Extra Virgin Olive Oil
  • 1 large onion diced (about 1 1/2 cup)
  • 1/2 cup oil-packed sun-dried tomatoes, drained & roughly chopped
  • 4 cloves garlic minced
  • 2 cans white cannelini beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 can artichoke hearts, drained and roughly chopped
  • 1 tsp Frontier Oregano Leaf Flakes
  • 1 tsp thyme
  • 2 cups kale (chopped & massaged)
  • salt & pepper to taste
  • blueberries for garnish
  • shredded carrots for garnish

Instructions
 

  • Warm olive oil in a large skillet over medium heat until simmering.
  • Add onions and cook for 3-4 minutes, until slightly softened.
  • Add sun-dried tomatoes and garlic and cook for an additional 60-seconds, until fragrant.
  • Add beans, diced tomatoes artichoke hearts, oregano, and thyme to the skillet.
  • Stir to combine.
  • Keep heat on medium, cover the pan, and cook for 8 minutes.
  • Uncover the skillet and add the kale, stirring for 2-3 minutes, until it wilts.
  • Season with salt & pepper to taste and serve.