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 love making garlicky beans with winter greens when the weather turns cold and I want something healthy that still feels cozy. The recipe is a go-to for busy weeknights or when I want a flavor-packed side with minimal fuss.
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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)
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Instructions
- Sauté 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 cannellini beans, red pepper flakes, salt, and black pepper. Cook for 2–3 minutes stirring gently to avoid smashing the beans.
- Add Greens:
- Add chopped greens and vegetable broth. Cover and cook for 5–7 minutes stirring occasionally until greens are wilted and tender.
- Reduce Liquid:
- Remove 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 to Pinterest My family always asks for seconds when I serve this with fresh sourdough. Even picky eaters love the creamy beans and bright flavor from the greens.
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Serving Suggestions
Excellent served on toasted sourdough bread or alongside roasted meats for a hearty meal.
Required Tools
Large skillet with lid, chef's knife, cutting board, and wooden spoon make preparation simple and cleanup easy.
Nutritional Information
Calories per serving: 210. Total fat: 6 g. Carbohydrates: 32 g. Protein: 9 g.
Save to Pinterest 
This rustic dish is guaranteed to brighten any chilly evening. The flavor only improves as it sits so leftovers are delicious too.
Common Recipe Questions
- → What type of beans are best for this dish?
Cannellini beans work wonderfully due to their creamy texture, but navy or great northern beans are good substitutes.
- → Which greens can be used with the beans?
Winter greens like kale, Swiss chard, or collard greens complement the beans perfectly after being cooked until tender.
- → How should the garlic be prepared to enhance flavor?
Sauté thinly sliced garlic in olive oil just until fragrant and lightly golden to bring out its aroma without bitterness.
- → Can this dish be made spicier?
Yes, adding crushed red pepper flakes during cooking adds a subtle heat that balances the garlic and greens.
- → What are good serving suggestions?
Serve warm with a drizzle of olive oil and chopped parsley. It pairs well with toasted sourdough or roasted meats for a complete meal.
- → How can the dish be made heartier?
Top with a fried or poached egg to add richness and additional protein to the dish.
