Mediterranean White Beans & Greens
Mediterranean white beans and greens is one of those magical dishes that tastes like it came from a little seaside village but takes just 30 minutes in your own kitchen. Creamy cannellini beans, garlic, and wilted kale swirled with lemony brightness. It's soul-satisfying simplicity at its finest.
Ingredients
Base
- 2 tbsp olive oil use good quality
- 1 shallot or small onion chopped
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes or to taste
Beans & Broth
- 2 cans cannellini or white beans drained and rinsed
- 1/2 cup vegetable broth preferably low-sodium
Greens & Finish
- 4 cups greens kale, chard, or spinach
- 1 lemon zest and juice
- 1/4 cup fresh herbs parsley, dill, or oregano
- salt and pepper to taste
Instructions
- Heat olive oil in a wide skillet over medium heat. Add chopped shallot and cook for 3–4 minutes until soft and fragrant. Stir in garlic and red pepper flakes; cook until aromatic.
- Add the drained white beans and pour in the vegetable broth. Let simmer for 5–7 minutes so the flavors combine.
- Stir in the greens. If using kale or chard, cook for a few minutes until wilted. If using spinach, stir until just wilted. Add lemon zest and juice.
- Finish with chopped fresh herbs and season with salt and pepper. Optionally drizzle with more olive oil before serving.
Notes
This dish is perfect for meal prep and tastes even better the next day. Try serving over toast or adding cooked orzo for a full meal. Freezes well for up to 2 months.