Save Creamy cannellini beans simmered with fragrant garlic and tossed with hearty winter greens for a nourishing, rustic dish perfect for chilly days.
When I made this for my family, everyone loved the rich garlic flavor and the tang from fresh lemon. Even the kids enjoyed the tender greens, especially topped with parsley and a drizzle of extra olive oil.
Ingredients
- Beans: 2 tablespoons olive oil, 4 garlic cloves (thinly sliced), 2 (15-ounce) cans cannellini beans (drained and rinsed, or 3 cups cooked beans), 1/2 teaspoon crushed red pepper flakes (optional), 1/2 teaspoon kosher salt, freshly ground black pepper (to taste)
- Greens: 6 cups winter greens (kale, Swiss chard, or collard greens; tough stems removed and leaves chopped), 1/2 cup low-sodium vegetable broth (or water), zest and juice of 1 lemon
- Garnish: 2 tablespoons chopped fresh parsley (optional), extra olive oil (for drizzling)
Instructions
- Saute the garlic:
- Heat olive oil in a large skillet over medium heat. Add garlic and saute for 1–2 minutes until fragrant and just beginning to turn golden.
- Add beans and seasoning:
- Stir in the cannellini beans, red pepper flakes, salt, and black pepper. Cook for 2–3 minutes, stirring gently to avoid smashing the beans.
- Cook the greens:
- Add the chopped greens and vegetable broth. Cover and cook for 5–7 minutes, stirring occasionally, until greens are wilted and tender.
- Evaporate excess liquid:
- Remove the lid and cook for another 2–3 minutes, allowing any excess liquid to evaporate.
- Finish and serve:
- Stir in lemon zest and juice. Taste and adjust seasoning as needed. Transfer to plates or a serving bowl, garnish with parsley and a drizzle of olive oil. Serve warm.
Save This dish always puts smiles on faces when we gather for Sunday dinner, warming us all up during the colder months and bringing lots of rustic Mediterranean flavor to the table.
Required Tools
Large skillet with lid, chef&s knife, cutting board, and wooden spoon make this easy to prepare at home.
Allergen Information
Contains none of the major allergens. If you use packaged broth or canned beans, check labels for potential allergens or cross-contamination.
Nutritional Information
Calories: 210, Total Fat: 6 g, Carbohydrates: 32 g, Protein: 9 g per serving.
Save Make this garlicky bean and greens recipe next time you crave something nourishing and rustic. It&s sure to become a family favorite for cozy winter nights.
Recipe Help & Answers
- → What type of beans work best in this dish?
Cannellini beans are ideal for their creamy texture, but navy or great northern beans can be great substitutes.
- → Can I use other greens besides kale?
Yes, Swiss chard, collard greens, or similar hearty greens work well and offer a slightly different flavor profile.
- → How do I achieve tender greens without overcooking?
Simmer the greens with vegetable broth covered for 5–7 minutes, stirring occasionally, then uncover to evaporate excess liquid.
- → What adds extra flavor to this dish?
Adding crushed red pepper flakes or smoked paprika can provide subtle heat and depth to the dish.
- → How can I serve this for a heartier meal?
Top the cooked beans and greens with a fried or poached egg, or serve alongside toasted sourdough bread.