Sometimes when I’m low on groceries I google two or three ingredients I have on hand to come up with a simple recipe to make. This time I had white beans (or so I thought🤦🏻‍♀️) and kale to work with and not a lot else.


As I scrolled through soups and stews this recipe caught my eye. It is One- Pan Vegan White Bean and Kale Skillet by VegKitchen. I love one skillet recipes because it makes clean up a snap. 🏻


I ended up making a few alterations to the recipe because I didn’t have white beans or kale. 🤦🏻‍♀️ I take that back, I had some white beans but not enough soaked and ready to use. I ended up substituting chickpeas and collards and it still turned out fantastic.


We put the mixture on top of some toasted homemade sourdough bread and Dave and Parker topped theirs with some Parmesan cheese. Absolutely delicious! I highly recommend you try it! Let me know what you think!

• I left out the sun-dried tomatoes because Parker is not a fan but I bet they give it great tang!

• I used 15 oz of white beans and 15 oz of chickpeas. The combo was fantastic!

• I used 2 cups of collard greens instead of kale. I’m guessing you could sub a lot of greens here and it would still taste great.

• Instead of Italian Spice Blend I used 1 tsp dried basil, 1 tsp dried oregano and approximately

  1 1/2 tsp chopped fresh basil.

• I also added crushed red pepper to taste. Highly recommend this addition.