White Beans and Greens

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Tender cannellini beans and kale simmer in a savory, garlicky broth to create these braised White Beans and Greens. This easy one-pan recipe is full of flavor and comes together as a nutrient-rich side dish in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: white beans and greens

Servings:

Calories: 276kcal

Author: Valerie Brunmeier

Ingredients

3 tablespoons olive oil
¾ cup diced yellow onion
2 teaspoons fresh rosemary or thyme minced
3 to 4 cloves garlic minced
¼ teaspoon red-pepper flakes plus more for serving
1 bunch lacinato kale stems removed and roughly chopped, 10 to 12 ounces (can sub 4 cups baby spinach)
30 ounces canned cannellini beans (2 15-ounce cans) rinsed and drained
2 cups low-sodium vegetable or chicken broth
1 teaspoon smoked paprika
½ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste
½ lemon juiced
¼ cup grated Parmesan or Pecorino Romano plus more for serving

Instructions

In a deep 12-inch skillet or saute pan, heat the olive oil over MEDIUM. Add the onion and rosemary, and cook for 4 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
Begin adding handfuls of the greens, cooking and stirring until the leaves wilt, a minute or two.
Add the white beans, broth, smoked paprika, salt, and black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced slightly and thickened a bit, 6 to 8 minutes. (Most of the beans should remain whole. The starch released from the smashed beans helps add a little body to the broth.)
Off the heat, stir in the lemon juice, then the Parmesan. Taste and season with additional salt and pepper, if needed. Top individual servings with additional Parmesan and red pepper flakes, if desired.

Nutrition