Smoky White Bean and Kale Breakfast Skillet

Ingredients

• 350 g canned cannellini beans, drained and rinsed
• 1 tbsp olive oil
• 100 g curly kale, stems removed and leaves chopped
• 150 g cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 2 tbsp hemp seeds
• 0.75 tsp smoked paprika
• 0.5 tsp ground cumin
• 0.25 tsp red pepper flakes
• 0.25 tsp fine salt
• 0.25 tsp black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute. Add the sliced garlic and cook just until fragrant and pale gold, about 30 seconds — don't let it brown or it turns bitter.
2. Add the drained beans, smoked paprika, cumin, red pepper flakes, salt, and pepper. Spread the beans in a single layer and let them sit undisturbed for 3 minutes so the bottoms blister and crisp, then stir and cook 2 minutes more.
3. Push the beans to one side and add the cherry tomatoes cut-side down. Cook until they soften and start to collapse and release their juice, about 3 minutes, then stir them into the beans.
4. Add the chopped kale a handful at a time, tossing until it wilts down and turns deep glossy green, about 2 minutes. Remove from the heat, scatter the hemp seeds over the top, toss once, and serve warm.

Nutrition (per serving)

Calories

352

Protein

22 g

Fat

12 g

Carbs

40 g