Save to Pinterest Creamy cannellini beans simmered with fragrant garlic and tossed with hearty winter greens for a nourishing rustic dish perfect for chilly days.
I first made this when the temperature dropped and I craved something warming but light. The aroma of garlic and greens instantly filled my kitchen making it one of my go-to dishes on busy winter nights.
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 (such as 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
- Heat Garlic:
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 2 minutes until fragrant and just beginning to turn golden.
- Add Beans:
- Stir in the cannellini beans red pepper flakes salt and black pepper. Cook for 2 3 minutes stirring gently to avoid smashing the beans.
- Wilt 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:
- Stir in lemon zest and juice. Taste and adjust seasoning as needed.
- Serve:
- Transfer to plates or a serving bowl garnish with parsley and a drizzle of olive oil. Serve warm.
Save to Pinterest This recipe is always at our family table when cold weather sets in. Everyone enjoys piling the beans and greens onto crusty bread while chatting around a steamy meal.
Required Tools
Large skillet with lid Chefs knife Cutting board Wooden spoon
Allergen Information
Contains none of the major allergens If using packaged broth or canned beans check labels for potential allergens or cross-contamination
Nutritional Information (per serving)
Calories: 210 Total Fat: 6 g Carbohydrates: 32 g Protein: 9 g
Save to Pinterest Serve these garlicky beans with winter greens steaming hot for maximum comfort and flavor. They taste even better the next day as leftovers.
Recipe FAQs
- → What kind of beans work best for this dish?
Cannellini beans are ideal for their creamy texture, but navy or great northern beans can be used as substitutes.
- → Can I use other greens besides kale?
Yes, Swiss chard, collard greens, or similar hearty winter greens provide a great texture and flavor balance.
- → How can I enhance the flavor without adding meat?
Adding smoked paprika or a drizzle of quality olive oil can deepen the savory notes without using animal products.
- → Is it necessary to use vegetable broth?
Vegetable broth adds depth but water can be substituted to keep it light and simple.
- → What is the best way to serve this dish?
This warm medley pairs beautifully with toasted sourdough or as a side to roasted vegetables or meats.