Description
This Mediterranean White Beans & Greens recipe is a vibrant, wholesome skillet meal featuring tender cannellini beans and fresh greens sautéed in olive oil with garlic, onion, and fragrant herbs. It’s a nutritious, easy-to-make dish perfect as a main course or a side, embodying the flavors of the Mediterranean with a bright touch of lemon and optional crumbled feta cheese for added richness.
Ingredients
Scale
Produce
- 3 cloves garlic, minced
- 1 small onion, diced
- 6 cups fresh greens (such as kale, spinach, or chard), roughly chopped
- 2 tablespoons chopped fresh parsley
Pantry
- 2 tablespoons olive oil
- 1 can (15 oz) cannellini or great northern beans, drained and rinsed
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
Dairy (Optional)
- 2 tablespoons crumbled feta cheese (optional)
Instructions
- Heat the olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Sauté the onion: Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Combine beans and greens: Add the drained and rinsed cannellini beans and roughly chopped fresh greens to the skillet. Stir in dried oregano, optional crushed red pepper flakes, salt, and black pepper.
- Cook greens: Sauté the mixture for 5 to 7 minutes, stirring occasionally, until the greens have wilted and become tender.
- Finish with lemon and parsley: Stir in 1 tablespoon lemon juice and the chopped fresh parsley, cooking for another 1 to 2 minutes to meld the flavors.
- Serve: Remove the skillet from heat, sprinkle with crumbled feta cheese if desired, and serve warm as a main dish or side.
Notes
- Serve with crusty bread, over rice, or as a topping for baked sweet potatoes for a more substantial meal.
- For added protein and heartiness, incorporate grilled chicken or roasted vegetables.
- This dish keeps well refrigerated and tastes even better the next day as flavors develop.
