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.
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
- 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.
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.