Artichoke & White Bean Skillet
with Leafy Greens
Cooking time
15 minutes
Servings
2/4
Calories
880 /serving
Got a skillet? Now fill it! This vegetarian bounty is brimming with plenty of richness from roasted garlic and cream, and added texture from a topping of toasted panko. Bonus: only one pan to clean—plus you can use naan instead of cutlery!
We will send you:
- 50g Diced onions
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30g Panko
- 398ml White kidney beans (canned)
- 15g Minced roasted garlic
- 170ml Marinated artichokes (jar)
- 60ml Heavy cream
- 2 Naan
- 9g Zesty Herbs spices (garlic, dried carrots, spices, red bell pepper, sugar, curry powder (mustard) canola oil, onion, salt, black pepper, lemon oil, citric acid)
- 30ml Lemon juice
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
39 g
Saturated Fat
16 g
Sodium
1880 mg
Total Carb
112 g
Sugars
8 g
Protein
28 g
Fibre
18 g
Preparation
Toast the panko
- Preheat the oven to 450°F.
- In a large pan, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add the panko and ½ the garlic. Toast, stirring often, 1 to 2 min., until golden brown.
- Transfer to a bowl; season with S&P.
- Wipe out and reserve the pan.
Start the skillet
- Reserving 2 tbsp of the marinade (double for 4 portions), drain the artichokes and roughly chop.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the onions, artichokes, spices and remaining garlic.
- Sauté, 1 to 2 min., until fragrant.
Finish the skillet
- Drain and rinse the kidney beans.
- To the pan, add the cream, kidney beans, reserved artichoke marinade, ¼ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to medium and cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
- Add the spinach and 1 tbsp butter (double for 4 portions). Cook, stirring often, 1 to 2 min., until wilted; season with S&P.
- Off the heat, add the lemon juice (start with ½); stir well.
Warm the naan & serve
- Warm the naan directly on an oven rack, 1 to 2 min., until soft and pliable. Transfer to a cutting board and cut into wedges.
- Divide the skillet between your plates.
- Garnish with the panko.
- Serve the naan on the side. Bon appétit!
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