Name: Tomato, Kale & Cannellini Bean Skillet with Parmesan Polenta
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 710 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 3 green bell peppers; 1 ½ bunches kale; 170 g Parmesan cheese; 1 ½ cups polenta (cornmeal); 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; paprika; salt

Tomato, Kale & Cannellini Bean Skillet with Parmesan PolentaTomato, Kale & Cannellini Bean Skillet with Parmesan Polenta — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

710 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

6 cloves garlic

3 green bell peppers

1 ½ bunches kale

170 g Parmesan cheese

1 ½ cups polenta (cornmeal)

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

paprika

salt

Instructions

In a medium saucepan, bring broth and water to a boil. Reduce heat to low and gradually add polenta in a thin steady stream, while whisking, until the polenta is incorporated into the liquid. Cook, stirring occasionally, until polenta is soft and the texture is creamy, 15-25 minutes.

Meanwhile, drain and rinse beans in a colander; set aside to drain further.

Peel and small dice onions. Peel and mince garlic; place both in a medium bowl.

Wash, dry, seed, and medium dice bell peppers; add to the bowl with the onion and garlic.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until starting to soften, about 5 minutes.

Add beans, tomatoes, and spices to the pot; stir to combine, and cook until heated through, 5-6 minutes.

Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces.

Add kale to the pot in handfuls, waiting for the kale to wilt slightly before adding the next handful. Cook, stirring occasionally, until tender, about 5 minutes.

While the kale cooks, finely grate Parmesan.

Add half the Parmesan, salt, and pepper to the polenta and stir to combine. If the polenta is too firm, add hot water, a few tablespoons at a time, until you reach a desired consistency.

To serve, divide polenta between bowls; top with veggie-bean skillet and remaining Parmesan. Enjoy!

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