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 when seeking a cozy comforting meal after a wintry walk. The aroma of garlic simmering with beans and greens fills the kitchen and brings everyone to the table.
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
- Prep:
- Gather all ingredients and chop winter greens. Slice garlic cloves thinly.
- Saute:
- Heat olive oil in large skillet over medium heat. Add garlic and cook 1 to 2 minutes until fragrant and golden.
- Simmer Beans:
- Add cannellini beans red pepper flakes salt and pepper. Stir gently and cook for 2 to 3 minutes.
- Add Greens:
- Mix in chopped greens and vegetable broth. Cover and cook for 5 to 7 minutes stirring occasionally.
- Reduce Liquid:
- Remove lid and cook another 2 to 3 minutes for excess liquid to evaporate.
- Finish:
- Stir in lemon zest and juice. Adjust seasoning. Serve garnished with parsley and olive oil.
Save On snowy nights my family gathers around the table to enjoy these beans with thick slices of toasted sourdough and stories from our day.
Required Tools
Large skillet with lid chefs knife cutting board wooden spoon
Allergen Information
No major allergens present. If using broth or canned beans check ingredient labels.
Nutritional Information
Per serving: calories 210 total fat 6 g carbohydrates 32 g protein 9 g
Save This recipe transforms simple ingredients into a flavorful nourishing dish. Enjoy it as a main meal or hearty side on chilly evenings.
Common Questions
- → What type of greens work best in this dish?
Kale, Swiss chard, or collard greens are ideal choices due to their sturdy texture and robust flavor, which complement the creamy beans well.
- → Can I substitute the cannellini beans?
Yes, navy beans or great northern beans make excellent alternatives while maintaining a similar creamy texture.
- → How long should I cook the greens?
Cook the greens covered for about 5–7 minutes until wilted and tender, then uncover to let excess liquid evaporate for 2–3 minutes.
- → What role does lemon zest and juice play in this preparation?
Lemon zest and juice add brightness and a subtle tang that balances the earthiness of the beans and greens.
- → Is this dish suitable for special diets?
Yes, it is naturally vegetarian, gluten-free, dairy-free, and can be vegan if vegetable broth is used.
- → How can I enhance the flavor further?
Adding a pinch of smoked paprika or topping with a fried egg introduces additional depth and richness.