Braised Beans and Greens
These Braised Beans and Greens are so flavorful, so warm, and so inviting that you’ll nearly forget they’re healthy too! Made with kale, white beans, and vegetable stock, these are veggie friendly while still feeling full and satisfied at the end.
As a person who relies on food to be both tasty and a great sensory experience, it can be difficult to find something that is both healthy and fulfilling. I like to experience all the textures and a burst of flavor. There is nothing I hate more than a bland bite. This easy dinner brings both the texture from the kale and the flavor from the seasonings – the perfect bite.
For a sweet perfect bite, try my Black Forest Brownies.
Ingredients
- Kale, escarole, Swiss chard, or collard greens. I used kale, but all will add the gorgeous deep green color and all have the right texture. Any leafy greens will do the trick.
- Olive oil.
- Garlic cloves.
- Onion.
- Cannellini beans / Great Northern beans – you can use garbanzo as well.
- Vegetable broth. I love to use Better than Bullion vegetable or no-chicken base (affiliate link), but you can switch up the broth used.
- Dried oregano.
- Red pepper flakes. These can be omitted if you don’t like heat, but it adds SO much flavor.
- Salt and pepper, to taste.
- Grated parmesan, or grated pecorino romano.
How to make Braised Beans and Greens
Making this braised white bean dish is SO easy!
Step One: In a large skillet or pot, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and onions are translucent. Add chopped kale to the skillet and cook until wilted, about 5-7 minutes.
Step Two: Stir in the cannellini beans, vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Mix well to combine all ingredients. Reduce heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld together.
Step Three: Taste and adjust seasoning if needed. Add more salt or pepper according to your preference.
Step Four: Once the greens are tender and the beans are heated through, remove from heat and serve in shallow bowls and top with grated cheese.
Tips and Tricks
- This dish is perfect served with crusty bread for soaking up the flavorful broth. It can also be enjoyed as a side dish alongside grilled meats or fish.
- Add hot Italian sausage or pancetta for a heartier dish – you would sauté with the onions.
- To turn this into a more soup-like dish, simply add more vegetable broth according to your preference and serve it as a hearty stew.
- For a touch of acidity, add some freshly squeezed lemon juice when you add the vegetable stock.
Braised Beans and Greens
These Braised Beans and Greens are so flavorful, so warm, and so inviting that you'll nearly forget they're healthy too! Made with kale, white beans, and vegetable stock, these are veggie friendly while still feeling full and satisfied at the end.
Ingredients
- 1 bunch escarole or kale, stems removed and leaves chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and onions are translucent.
- Add chopped kale to the skillet and cook until wilted, about 5-7 minutes.
- Stir in the cannellini beans, vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Mix well to combine all ingredients.
- Reduce heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if needed. Add more salt or pepper according to your preference.
- Once the kale is tender and the beans are heated through, remove from heat.
- Serve the Italian greens and beans hot, garnished with grated Parmesan cheese if desired. Enjoy!
Notes
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through, adding a splash of water or broth if necessary to prevent drying out.
- Serving Suggestions: This dish is perfect served with crusty bread for soaking up the flavorful broth. It can also be enjoyed as a side dish alongside grilled meats or fish.
- Versatility: Both kale and escarole work beautifully in this recipe. Feel free to use whichever greens you prefer or have on hand.
- Adding Protein: For a heartier dish, consider adding a diced sausage or some pancetta when sautéing the onion and garlic.
- As a Soup: To turn this into a more soup-like dish, simply add more vegetable broth according to your preference and serve it as a hearty stew.
- Turn it vegan by simply omitting the parmesan.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 158Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 568mgCarbohydrates 20gFiber 5gSugar 7gProtein 5g
