Creamy Lemony White Bean & Kale Skillet with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemony White Bean & Kale Skillet with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Creamy Lemony White Bean & Kale Skillet with Toasted Almonds

Savor a vibrant skillet dish featuring creamy white beans infused with zesty lemon, tender kale, and a hint of toasted almonds for crunch. This comforting yet bright recipe harmonizes earthy greens with a citrus kick, ideal for any meal of the day.

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NUTRITION

575kcal
Protein
32.9g
Fat
17.5g
Carbs
75.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (canned, drained)

2 cups chopped Kale

1/2 cup Unsweetened Almond Milk

1/2 tablespoon Olive Oil

2 tablespoons Sliced Almonds

1 whole Lemon (juice and zest)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Heat the 1/2 tablespoon of olive oil in a large skillet over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Stir in the chopped kale and cook until it begins to soften, about 2-3 minutes.

  • 4

    Add the white beans and unsweetened almond milk, stirring gently to combine.

  • 5

    Bring the mixture to a simmer, then add the juice and zest of one lemon, stirring well.

  • 6

    Season with salt and pepper to taste and let cook for another 3-4 minutes until the flavors meld.

  • 7

    In a separate dry pan, toast the sliced almonds over low heat for 1-2 minutes until golden and fragrant.

  • 8

    Remove the skillet from heat, top with toasted almonds, and serve warm.

Creamy Lemony White Bean & Kale Skillet with Toasted Almonds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemony White Bean & Kale Skillet with Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Creamy Lemony White Bean & Kale Skillet with Toasted Almonds

Savor a vibrant skillet dish featuring creamy white beans infused with zesty lemon, tender kale, and a hint of toasted almonds for crunch. This comforting yet bright recipe harmonizes earthy greens with a citrus kick, ideal for any meal of the day.

NUTRITION

575kcal
Protein
32.9g
Fat
17.5g
Carbs
75.0g

SERVINGS

1 serving

INGREDIENTS

1.5 cups White Beans (canned, drained)

2 cups chopped Kale

1/2 cup Unsweetened Almond Milk

1/2 tablespoon Olive Oil

2 tablespoons Sliced Almonds

1 whole Lemon (juice and zest)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Heat the 1/2 tablespoon of olive oil in a large skillet over medium heat.

  • 2

    Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Stir in the chopped kale and cook until it begins to soften, about 2-3 minutes.

  • 4

    Add the white beans and unsweetened almond milk, stirring gently to combine.

  • 5

    Bring the mixture to a simmer, then add the juice and zest of one lemon, stirring well.

  • 6

    Season with salt and pepper to taste and let cook for another 3-4 minutes until the flavors meld.

  • 7

    In a separate dry pan, toast the sliced almonds over low heat for 1-2 minutes until golden and fragrant.

  • 8

    Remove the skillet from heat, top with toasted almonds, and serve warm.