SugarBee Apple, Kale & White Bean Skillet

Scale

1 tbsp olive oil

1 small red onion, thinly sliced

2 cups red cabbage, shredded or thin sliced

1 SugarBee apple thinly sliced

2 cloves garlic, minced

1 tsp fresh thyme (or ½ tsp dried)

1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed

4 cups chopped kale

1 bunch chopped fresh parsley

1 tbsp apple cider vinegar

Salt and pepper, to taste

Optional: pinch of red pepper flakes or a drizzle of maple syrup

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Heat olive oil in a large skillet over medium heat. Add red onion and cook for 3–4 minutes
until softened.

Stir in shredded red cabbage and SugarBee apple slices. Cook for 4–5 minutes, stirring
occasionally, until slightly tender.

Add garlic and thyme. Stir in white beans and cook for 1–2 minutes to heat through.

Add chopped kale and cover the skillet for 2 minutes to steam slightly. Uncover and stir until
kale is wilted.

Season with salt, pepper, and apple cider vinegar. Add red pepper flakes or maple syrup if
desired.

Remove from heat, stir in chopped parsley, and serve warm.

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