Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large shallot (diced; about 1 cup)
• 8 cloves garlic (minced)
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup vegetable broth
• 1 14.5-ounce can diced tomatoes
• 2 15-ounce cans gigante beans (also labeled as butter beans or large lima beans; drained and rinsed)
• 2 cups chopped kale (about 4 large leaves, stems removed)
• 2 tablespoons chopped fresh parsley
• ½ cup crumbled feta cheese

Directions

• 1. Warm olive oil in a large skillet over medium heat. Add the shallot and cook for 3 to 4 minutes until translucent, stirring occasionally.
• 2. Stir in the garlic, oregano, red pepper flakes, salt, and pepper. Cook for 1 more minute until fragrant.
• 3. Pour the vegetable broth into the skillet to deglaze the pan, followed by the diced tomatoes with their juices.
• 4. Add the drained and rinsed beans to the skillet. Increase the heat to bring to a boil, then reduce it to maintain a simmer. Cook for 5 minutes.
• 5. Stir the chopped kale and parsley into the skillet. Simmer for 3 to 5 more minutes.
• 6. Remove from heat. Sprinkle with crumbled feta before serving. Enjoy!
• 7. Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Nutrition