Save 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 this garlicky beans with winter greens dish especially on cold evenings when I want something hearty but simple. The aroma of sautéed garlic fills the kitchen and always reminds me of cozy dinners at home.
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 the Skillet:
- 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 the cannellini beans, red pepper flakes, salt, and black pepper. Cook for 2–3 minutes, stirring gently to avoid smashing the beans.
- Add Greens:
- Add the chopped greens and vegetable broth. Cover and cook for 5–7 minutes, stirring occasionally, until greens are wilted and tender.
- Reduce Liquid:
- Remove the lid and cook for another 2–3 minutes, allowing any excess liquid to evaporate.
- Season & Finish:
- Stir in lemon zest and juice. Taste and adjust seasoning as needed.
- Garnish & Serve:
- Transfer to plates or a serving bowl, garnish with parsley and a drizzle of olive oil. Serve warm.
Save This recipe has become a family staple during winter. My kids love scooping up the beans and greens with crusty bread, and it's always a crowd-pleaser for gatherings.
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 rustic dish is perfect for weeknights or special occasions alike. Enjoy with a drizzle of good olive oil and fresh herbs for extra flavor.
Recipe Questions
- → What type of beans are best for this dish?
Cannellini beans provide a creamy texture and mild flavor, but navy or great northern beans can be used as substitutes.
- → Can I use other greens besides kale for this dish?
Yes, Swiss chard or collard greens work well, offering a similar hearty texture and flavor profile.
- → How do I avoid overcooking the garlic?
Sauté garlic just until fragrant and lightly golden, about 1–2 minutes, to preserve its flavor and avoid bitterness.
- → Is it necessary to add lemon zest and juice?
Lemon zest and juice brighten the flavors and balance the richness, but can be adjusted to taste or omitted if preferred.
- → What are good serving suggestions for this dish?
Serve warm as a side or main component alongside toasted sourdough, roasted meats, or topped with a poached or fried egg for added heartiness.
- → Can I make this dish vegan and gluten-free?
Yes, by using vegetable broth and ensuring all ingredients are free of gluten, this dish suits vegan and gluten-free diets.