Looking to add more plant-based protein to your diet? Say hello to this delightfully cheesy bean and kale bake that tastes shockingly similar to lasagna (really, it does!). Beans are tossed with a saucy tomato base and wilted kale, then topped with a generous sprinkling of mozzarella and baked until ooey-gooey. It’s an easy weeknight meal that comes together in a pinch with mostly pantry ingredients — feel free to swap out the kale for whatever veggies you have on hand!
Preheat oven to 475°F.
In a 10-inch ovenproof skillet, heat olive oil over medium heat.
Add garlic and shallots to pan and fry until slightly softened, about 1 minute.
Add in tomato paste, mix with garlic and shallot, and fry for 1 minute.
Add the kale, tossing thoroughly with tomato paste until kale is lightly wilted.
Add in beans and vegetable broth. Stir to thoroughly combine
Lightly mash some of the beans with the back of your cooking utensil — this will create a thicker, creamier consistency.
Season with salt and pepper to taste.
Top beans with mozzarella and place in oven. Bake until cheese is melted and golden, 10-12 minutes. Optional: broil for 1-2 minutes for a crispy, cheesy top.
Sprinkle with fresh parsley or basil and serve immediately alongside crusty bread for dipping.