====== Sun Dried Tomato, Kale and Cannellini Beans Skillet ======

===== Ingredients =====

  * 2 15oz. cans cannellini beans, drained
  * 1/2 7oz. jar sun dried tomatoes in oil
  * 1 Tbsp apple cider vinegar
  * 1/2 tsp dried basil
  * 1/4 tsp salt
  * freshly cracked black pepper
  * 1 pinch crushed red pepper
  * 1 Tbsp olive oil
  * 2 cloves garlic, minced
  * 6 oz. fresh kale, chopped

===== Procedure =====

  - Drain and rinse the white beans.
  - Roughly chop the sun dried tomatoes.
  - In a small bowl, combine 2 Tbsp of the oil from the jar of sun dried tomatoes with the apple cider vinegar, basil, salt, pepper, and a pinch of red pepper flakes. Set the dressing aside.
  - Add the olive oil and minced garlic to a large skillet.
  - Sauté the garlic over medium heat for one minute, or just until it begins to soften and becomes fragrant.
  - Add the chopped kale and 2 Tbsp water to the skillet.
  - Stir and cook over medium heat until the kale has wilted. 
  - Add the drained beans and chopped sun dried tomatoes to the skillet with the kale.
  - Continue to stir and cook until the beans are heated through.
  - Lastly, drizzle the dressing over the skillet and stir to combine, and add salt to taste.
  - Serve warm.