Save 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 recipe on a cold evening looking for something warming but light. It quickly became a staple in my kitchen thanks to its simplicity and deep flavors.
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 and Seasonings:
- 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 and Broth:
- Add chopped greens and vegetable broth. Cover and cook for 5–7 minutes stirring occasionally until greens are wilted and tender.
- Evaporate Liquid:
- Remove lid and cook for another 2–3 minutes, allowing excess liquid to evaporate.
- Finish with Lemon:
- 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 My family loves gathering around the table to enjoy this dish especially on chilly evenings. Even the kids appreciate the mellow garlic flavor and tender greens.
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
Calories: 210 Total Fat: 6 g Carbohydrates: 32 g Protein: 9 g (per serving)
Save This bean and greens combo is a delicious way to make the most of winter produce. Enjoy it fresh from the skillet for full flavor and warmth.
Recipe FAQ
- → Can I use other types of beans?
Yes, navy beans or great northern beans make excellent substitutes with similar texture and flavor.
- → What are good alternatives for winter greens?
Kale, Swiss chard, and collard greens are ideal, but you can also use spinach or mustard greens depending on availability.
- → How should I adjust seasoning for spiciness?
Increase or omit the crushed red pepper flakes to suit your preferred heat level.
- → Can I add protein to make it heartier?
Topping the dish with a fried or poached egg adds protein and richness, complementing the flavors well.
- → What sides pair well with this dish?
Toasted sourdough bread or roasted meats balance the creamy beans and tender greens for a satisfying meal.