Italian White Bean, Sardine & Cavolo Nero Skillet

Instructions

1. 1

   Heat the olive oil in a medium skillet over medium heat. Add the garlic, shallot, and red pepper flakes, and sauté for 2 to 3 minutes until fragrant and softened but not browned.

2. 2

   Stir in the tomato paste, crushed tomatoes, and broth. Simmer for 3 to 4 minutes until the sauce thickens slightly.

3. 3

   Add the cavolo nero and cannellini beans. Cook for 4 to 5 minutes, stirring occasionally, until the greens wilt and the beans are warmed through.

4. 4

   Gently nestle the sardines and capers into the skillet. Cook for 2 minutes just to warm the sardines without breaking them apart too much.

5. 5

   Turn off the heat and finish with lemon juice, lemon zest, parsley, toasted pine nuts, salt, and black pepper. Serve immediately.