Kale and White Bean Skillet

iron-rich and easy to modify to vegan/vegetarian, dairy, gluten, nut & soy free.

ready in 30 minutes or less with one pan, or freeze for later.

you'll need:
* 1T extra virgin olive oil
* 1 large onion, diced,
* 1/2 C oil packed sun dried tomatoes, drained and chopped
* 4 gloves minced garlic
* 2 cans white Cannellini beans, drained/rinsed
* 1 can diced tomatoes
* 14.5oz artichoke hearts, drained/chopped
* 1 tsp oregano
* 1 tsp dried thyme
* 2 C chopped kale
* salt and pepper

you can add:
* turkey or chicken sausage
* feta cheese
* baguette

how you make it:
1. Sauté onions in olive oil for 3-4 minutes. Add sun-dried tomatoes and garlic and cook until fragrant. Saute sausage at this time in separate pan.
2. Add beans, diced tomatoes, artichokes and spices and stir. Cover and cook for 8 mins on medium
3. Uncover and add kale (and sausage if desired) and stir for 3 minutes. Add salt and pepper to taste and serve with crusty baguette on side and feta cheese crumbles

why you'll love it:
* naturally vegan with meat option for added protein/iron
* quick from start to finish with easy cleanup
* freeze by lying flat in gallon freezer bag after cooked- thaw overnight in fridge and rewarm
* packed of natural iron sources to combat pregnancy and postpartum anemia-->serve with fresh red bell pepper for added vitamin C to boost iron absorption