Easy Beans and Greens
- Yield: 2-3 (easily doubled)
Ingredients
- 1 Tbsp. olive oil, plus more for drizzling
- 2–3 garlic cloves, minced
- 4 large handfuls chopped kale
- 1 cup water or vegetable broth
- 1 can white northern beans, drained and rinsed
- 1/4 tsp. dried Italian seasoning
- pinch red pepper flakes
- 2–4 Tbsp. grated parmesan cheese (or nutritional yeast for vegans!), plus more for topping
- 1 3-oz. bag sun-dried tomatoes
- 1/2 lemon, zested and juiced
- salt + pepper
Instructions
- Add olive oil and garlic to a skillet over medium-low heat. Sauté until the garlic has softened and become fragrant, but not brown.
- Add kale and salt and pepper to taste, and sauté for about a minute, or until the kale just starts to soften.
- Add water/broth and beans, and mix until combined. Increase the heat to medium.
- Add Italian seasoning, red pepper flakes, and salt + pepper to taste, and mix to combine.
- Allow the mixture to come up to a boil, then reduce to a simmer and cook until the liquid has evaporated to your liking – I like my beans and greens rather creamy, so I like more liquid in the final dish. Mash some of the beans near the end of the cooking time if desired.
- Once the liquid level is to your liking, remove the skillet from the heat and mix in cheese, sun-dried tomatoes, and lemon zest and juice. Serve with additional freshly cracked pepper, a drizzle of olive oil, and additional cheese if desired.
- Serve as a side, or add rice or quinoa for a more filling meal!
Find it online: https://www.fooduzzi.com/2015/12/easy-beans-and-greens/