White Bean & Kale Pot Pie #Recipe

Who doesn't love kale these days??? Well, probably some people. But here is a great recipe that is full of kale! Just for fun, here are some of the health benefits of kale, so, you know, you feel extra good about making this recipe:

Kale Benefits:

1. Anti-inflammatory

2. Full of Antioxidants

3. Detoxifying - on a cellular level 😮

4. Heart support.

5. Brain development in infants - high in folate!

6. Cancer prevention.

7. Healthy eyes.

This recipe has a ton of yummy ingredients, some of which you may not use on a regular basis, like fennel! A fun way to explore new veggies.

Ingredients:

1 can Cannellini Beans, drained & rinsed

1 medium bunch of kale, stems removed and chopped

1 fennel bulb, cored and thin sliced

1 medium onion, diced

3 cloves garlic, minced

1/3 c. oil packed sun-dried tomatoes, drained & chopped

1/4 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

2 Tbsp butter

14.5 oz vegetable stock

1/4 c. heavy cream, half & half or whole milk

1/3 c. flour

1/2 c. parmesan cheese, grated

2 pre-made rolled pie crusts

Salt & Pepper

Instructions:

1. Preheat oven to 400F. Prepare 8x8 baking dish with cooking spray and roll out one of the pie crusts to cover bottom of dish.

2. In a large pot, heat butter over medium heat. Add in fennel and onions and sauté in butter about 5 minutes to soften.

3. Add in garlic, oregano, red pepper and 1/2 tsp. salt. Cook and stir for about 30 seconds. Then, add in chopped kale and allow to cook down & wilt for about 3 -5 minutes.

4. Add flour and cook & stir for 1 minute. Stir in broth and cream or milk, scraping up any browned bits on the bottom of the pan. Cook until thickened and then add in tomatoes & beans.