What type of beans work best in this dish?

Cannellini beans provide a creamy texture and mild flavor, but navy or great northern beans can be used as substitutes.

Which greens are ideal for this preparation?

Winter greens like kale, Swiss chard, or collard greens offer a hearty texture and vibrant taste when cooked with beans.

A pinch of crushed red pepper flakes adds gentle heat without overpowering the garlicky, earthy flavors.

Adding lemon zest and juice brightens the rich bean and greens mixture, balancing flavors with freshness.

This warm bean and greens combination pairs well with toasted sourdough or can be topped with a fried egg for a heartier option.

Creamy cannellini beans simmered with fragrant garlic and tossed with hearty winter greens for a nourishing rustic dish perfect for chilly days.

I first made this dish on a cold evening using fresh kale from the market and it quickly became a comforting go-to during winter months.

Beans: 2 tablespoons olive oil 4 garlic cloves thinly sliced 2 (15-ounce) cans cannellini beans drained and rinsed (or 3 cups cooked beans) 1/2 teaspoon crushed red pepper flakes (optional) 1/2 teaspoon kosher salt Freshly ground black pepper to taste
Greens: 6 cups winter greens (such as kale Swiss chard or collard greens) tough stems removed and leaves chopped 1/2 cup low-sodium vegetable broth (or water) Zest and juice of 1 lemon
Garnish: 2 tablespoons chopped fresh parsley (optional) Extra olive oil for drizzling

Heat oil & sauté garlic:: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1–2 minutes until fragrant and just beginning to turn golden.
Add beans & seasoning:: Stir in the cannellini beans red pepper flakes salt and black pepper. Cook for 2–3 minutes stirring gently to avoid smashing the beans.
Add greens & broth:: Add the chopped greens and vegetable broth. Cover and cook for 5–7 minutes stirring occasionally until greens are wilted and tender.
Evaporate excess liquid:: Remove the lid and cook for another 2–3 minutes allowing any excess liquid to evaporate.
Finish with lemon:: Stir in lemon zest and juice. Taste and adjust seasoning as needed.
Garnish & serve:: Transfer to plates or a serving bowl garnish with parsley and a drizzle of olive oil. Serve warm.

This is a dish my family always requests during colder months and it is wonderful served with crusty bread around the dinner table.

Large skillet with lid Chefs knife Cutting board Wooden spoon

Contains none of the major allergens If using packaged broth or canned beans check labels for potential allergens or cross-contamination

Calories: 210 Total Fat: 6 g Carbohydrates: 32 g Protein: 9 g (per serving)

Enjoy this rustic winter meal as a side or main it comes together quickly and warms everyone up.

→ What type of beans work best in this dish?: Cannellini beans provide a creamy texture and mild flavor, but navy or great northern beans can be used as substitutes.
→ Which greens are ideal for this preparation?: Winter greens like kale, Swiss chard, or collard greens offer a hearty texture and vibrant taste when cooked with beans.
→ Can I add spice to this dish?: A pinch of crushed red pepper flakes adds gentle heat without overpowering the garlicky, earthy flavors.
→ How is the lemon used to enhance the dish?: Adding lemon zest and juice brightens the rich bean and greens mixture, balancing flavors with freshness.
→ What are suggested serving ideas?: This warm bean and greens combination pairs well with toasted sourdough or can be topped with a fried egg for a heartier option.