Cheesy Baked White Bean and Kale Skillet

Chesy white bean and kale skillet
Prep Time
5 min
Cook Time
20 min
4 servings

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!

Related: Warm Butter Beans With Lemon Zest, Ricotta and Parsley Pesto



Tbsp extra virgin olive oil
cloves garlic
Tbsp tomato paste
head black or curly kale, stems removed and roughly chopped
2 15
oz cans white beans
cup water or vegetable broth
Salt, to taste
Pepper, to taste
cups mozzarella, shredded

To serve

Fresh parsley or basil, finely chopped
Crusty bread


Step 1

Preheat oven to 475°F.

Step 2

In a 10-inch ovenproof skillet, heat olive oil over medium heat.

Step 3

Add garlic and shallots to pan and fry until slightly softened, about 1 minute.

Olive oil, shallots and garlic in a skillet.
Step 4

Add in tomato paste, mix with garlic and shallot, and fry for 1 minute.

Tomato paste frying with olive oil, shallots and garlic in a skillet.
Step 5

Add the kale, tossing thoroughly with tomato paste until kale is lightly wilted.

Black kale in a skillet
Step 6

Add in beans and vegetable broth. Stir to thoroughly combine

Beans on top of wilted kale in a skillet.
Step 7

Lightly mash some of the beans with the back of your cooking utensil — this will create a thicker, creamier consistency.

Step 8

Season with salt and pepper to taste.

Beans and kale in a thick tomato sauce in a skillet
Step 9

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.

Beans and kale topped with mozzarella in a skillet
Step 10

Sprinkle with fresh parsley or basil and serve immediately alongside crusty bread for dipping.

Chesy white bean and kale skillet

Rate Recipe

My rating for Cheesy Baked White Bean and Kale Skillet