Beans and Greens

Quick and Easy Beans and Greens combine onions, garlic, kale, and Italian white beans in perfectly seasoned chicken broth. Serve with cornbread or a crusty baguette with soft creamy butter.

Course side/other

Cuisine Southern

Keyword beans and greens recipe, greens and beans, how to make beans and greens

Prep Time 5

Cook Time 25

Servings servings

Calories 75kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
1 small yellow onion diced
5-6 cloves garlic minced
¼ teaspoon red pepper flakes
10 ounces escarole or kale chopped
2 cups low-sodium chicken broth or chicken stock
2 15-ounce cans of cannellini beans, rinsed and drained
1 tablespoon chopped fresh thyme
Kosher salt and fresh ground black pepper
Grated romano or Parmesan cheese to taste optional

Instructions

Heat the olive oil over medium heat in a Dutch oven or large skillet. Add the onions and cook until softened. Reduce the heat to low and add the garlic and red pepper flakes. Cook for 1 minute while stirring continuously.
Add the kale, cover the pot or skillet, and cook until wilted, stirring several times.
Stir in the chicken broth and increase the heat to medium. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes. Stir in the cannellini beans and fresh thyme and simmer for about 3 minutes.
Season with kosher salt and freshly ground black pepper to taste. Spoon into bowls and, if desired, top with freshly grated Parmesan Cheese.

Notes

Drain and rinse the cannellini beans before adding them to the stew.
This recipe is very flexible when it comes to greens. Try mustard greens, collard greens, escarole, turnip greens, kale, spinach, or Swiss chard. Remember that spinach and Swiss Card do not need to simmer long at all. Add the beans and fresh thyme at the same time as the chicken broth and only simmer for 2-3 minutes.
Season with what you have and what you love. Try rosemary, thyme, parsley, seasoned salt, or Cajun Seasoning.
For more protein, add cooked smoked bacon, smoked ham, or browned pieces of smoked sausage like Polska Kielbasa.
This recipe is even more delicious the next day. Just reheat on the stovetop or in the microwave at reduced power.
Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition