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.
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