Mediterranean White Beans and Greens Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil

4 cloves garlic (minced)

2 cans (15 oz) each cannellini beans (drained and rinsed)

4 cups chopped kale (chard, or spinach)

1 cup vegetable broth (or water)

1 teaspoon dried oregano (or 1 tablespoon fresh)

1 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional)

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 tablespoon lemon juice

1 teaspoon lemon zest

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Extra olive oil for drizzling

Directions

Heat the olive oil:

Warm the oil in a large skillet or pot over medium heat.

Cook the garlic:

Add minced garlic and sauté until fragrant, about 1 minute. Do not brown.

Add the beans:

Stir in the rinsed cannellini beans. Let them cook for 2–3 minutes so they absorb the garlic flavor.

Add the broth and seasonings:

Pour in the vegetable broth. Add oregano, thyme, red pepper flakes (if using), salt, and black pepper.

Simmer briefly:

Let the mixture warm through for 3–5 minutes.

Add the greens:

Stir in the chopped greens. Cook until wilted and tender.

Kale: 5–7 minutes

Chard: 3–5 minutes

Spinach: 1–2 minutes

Finish the dish:

Stir in lemon juice and lemon zest. Taste and adjust seasoning as needed.

Serve:

Drizzle with extra olive oil and top with Parmesan cheese and parsley if desired.

Nutrition

• Calories: 330 kcal