Skillet Pizza Beans and Greens

Prep Time 2

Cook Time 10

Servings

2 cups marinara
1 cup water
2 (15 oz) cans white beans, drained and rinsed
½ tsp kosher salt
½ tsp red pepper flakes (optional, for spice)
3-4 cups frozen kale and/or spinach (or use 4-5 cups fresh chopped greens)
1 ½-2 cups grated cheese (mozzarella, cheddar, etc…)
Parmesan, for topping
Black pepper, for topping
Add protein! ~ If you have any cooked protein lying around (like shredded turkey or chicken), stir it in at the end with the kale.
Bulk it up! ~ Serve this over cooked pasta, mashed potatoes, or with a thick slice of crusty bread.

In a large skillet over medium-high heat, stir together the marinara, water, beans, salt, and red pepper flakes (if using). Simmer rapidly over medium or medium-high heat for 5 minutes, stirring occasionally.
Stir in the greens and continue to simmer until they have thawed or wilted down, about 2 more minutes, stirring occasionally. If the liquid is getting too low, just add more water.
Sprinkle the cheese evenly over top. Cover with a lid and simmer gently over medium-low heat for 2-4 more minutes or until the cheese has melted. Alternatively, you can pop it under the broiler on high for a minute or two (this will work faster).
Serve topped with parmesan and black pepper.

Substitutions:

To make vegan, use a vegan cheese.
Swap a can of beans out for 8 oz of cooked shredded or ground meat. Or replace all of the beans with 1 lb of ground meat. You can cook the meat in the pan first, then add the marinara, etc…

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Warm up leftovers in the microwave until warmed through. You can put some more cheese on top before reheating if you’d like. You can also reheat it in a skillet.
Serve it over pasta (or any cooked grain), roasted or mashed potatoes, or scoop it all up onto a slice of crusty bread.
Add leftover cooked chicken or other meat.