Pin Creamy cannellini beans simmered with fragrant garlic and tossed with hearty winter greens for a nourishing, rustic dish perfect for chilly days.
This recipe brings back memories of chilly evenings when a bowl of garlicky beans with winter greens was exactly what I craved after a long day. The aroma of garlic sizzling in olive oil never fails to warm the kitchen and my spirits.
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 with 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 the Garlic:
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant and just starting to turn golden.
- Add Beans and Seasonings:
- Stir in cannellini beans, red pepper flakes (if using), salt, and black pepper. Cook for 2–3 minutes, stirring gently so beans remain whole.
- Add Greens and Simmer:
- Add 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 2–3 minutes more so any excess liquid evaporates.
- Finish and Serve:
- Stir in lemon zest and juice, taste and adjust seasoning. Transfer to bowls, garnish with parsley and a drizzle of olive oil. Serve warm.
Pin My family loves this recipe on busy weeknights. We often enjoy it piled on toasted sourdough or topped with a poached egg for a heartier meal.
Required Tools
Large skillet with lid, chefs knife, cutting board, wooden spoon
Allergen Information
No major allergens. Always check packaged broth and beans for cross-contamination risks.
Nutritional Information (per serving)
Calories: 210, Total Fat: 6 g, Carbohydrates: 32 g, Protein: 9 g
Pin A finishing drizzle of olive oil and a squeeze of lemon make these garlicky beans extra bright and delicious. Enjoy them warm on a chilly day or as a simple side anytime.
Recipe Q&A
- → What beans work best in this dish?
Cannellini beans are ideal for their creamy texture, but navy or great northern beans can be excellent substitutes.
- → Can I use other greens instead of winter greens?
Yes, sturdy greens like kale, Swiss chard, or collard greens hold up well and add great flavor to the dish.
- → How do I prevent the beans from breaking down during cooking?
Stir gently when adding the beans and use moderate heat to maintain their shape without mashing them.
- → What adds brightness to the flavors?
Lemon zest and juice added at the end brighten the dish and balance the richness of the beans and greens.
- → Are there optional spices to enhance the flavor?
Red pepper flakes add a subtle heat, and smoked paprika can deepen the flavor if desired.
- → What dishes pair well with this bean and greens combination?
This dish complements toasted sourdough bread or can accompany roasted meats for a heartier meal.