Vegan White Bean and Kale Skillet

Heat the extra virgin olive oil in a large skillet over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it burn.

Toss in the chopped kale and stir continuously for 3 to 4 minutes until it begins to wilt.

Add the rinsed cannellini beans and vegetable broth to the skillet, stirring gently to combine.

Reduce the heat to medium-low, cover with a lid, and let simmer for 5 minutes until the beans are heated through and the kale is tender.

Remove from heat, stir in the fresh lemon juice, and season with salt and black pepper before serving warm.