Creamy Broccoli & Cheddar Butter Bean Skillet
cozy, satisfying & sneaky enough to make you forget it's packed with the important stuff
if December symbolizes anything to me, it’s sweets. cookies, pies, tarts, you name it, i’m eating it. i also realize that i should mix some veggies in there, at least at dinner or something. if i’m gonna have tons of greens, though, hide them from me. i don’t need to know they’re there. if you’re like me, here’s the perfect recipe for you.
it’s is a Creamy Broccoli & Cheddar Butter Bean Skillet. it’s filled with veggies, protein, and (of course) cheese. it’s just as beautiful as it is nourishing- slop it up with a fresh piece of bread or eat it with a spoon. either way, it’s cozy, satisfying, and sneaky enough to make you forget it’s packed with the important stuff.
Creamy Broccoli & Cheddar Butter Bean Skillet
(full recipe, grocery list, and step-by-step pictures below)
ingredients
2 heads broccoli (including stems), chopped
1 medium onion, diced
2 gold potatoes, peeled and diced
1 block kerrygold cheddar cheese, shredded
3 tbsp olive oil
3 cloves garlic, minced
salt and freshly cracked pepper, to taste
2 cups kettle and fire bone broth (or any chicken/vegetable broth)
2 large handfuls spinach
splash of half and half
1 can butter beans, drained and rinsed
method
heat olive oil in a large skillet over medium heat. add the onion and potatoes, cooking until the onion softens and the potatoes start to soften, about 8 minutes.
stir in the garlic and cook for 1-2 minutes until fragrant. season with salt and pepper.
pour in the broth and bring the mixture to a boil. reduce to a simmer and cook until the potatoes are fork-tender, about 10-12 minutes.
add the broccoli and cook until just tender, about 5-7 minutes. at this time, add in a splash of cream. then, toss in the spinach and cook for 30 seconds to 1 minute, just until wilted.
carefully transfer the mixture to a blender, adding the shredded cheese. blend on high until smooth and creamy.
return the blended mixture to the skillet over low heat. stir in the butter beans and cook until warmed through.
drizzle with olive oil, sprinkle with more shredded cheddar and black pepper, and serve with toasted bread for dipping.
