Italian Beans and Greens
Savor the comforting simplicity of Italian Beans and Greens, a wholesome, flavor-packed dish that’s perfect for busy weeknights or light, satisfying meals. This rustic Italian recipe combines creamy cannellini beans with nutrient-rich kale or escarole, simmered in a fragrant broth infused with garlic, olive oil, and a touch of red pepper flakes for subtle heat. Brightened with a splash of lemon juice and finished with optional Parmesan and fresh parsley, this one-pan wonder is as versatile as it is delicious. Ready in just 30 minutes and offering both vegetarian and gluten-free options, it’s a nutritious, crowd-pleasing dish that can be enjoyed as a side or a hearty main course. Perfect for those seeking healthy, Italian-inspired comfort food!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 pieces garlic cloves, thinly sliced
- 0.5 teaspoons red pepper flakes
- 15 ounces cannellini beans, rinsed and drained
- 1 cup chicken broth (or vegetable broth for vegetarian option)
- 6 cups kale or escarole, roughly chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 tablespoon lemon juice
- 0.25 cups parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the sliced garlic and red pepper flakes to the hot oil, stirring frequently for 1-2 minutes until the garlic is fragrant and lightly golden.
Stir in the cannellini beans and cook for 2 minutes, allowing them to absorb the flavors.
Pour in the chicken or vegetable broth and bring it to a simmer.
Add the chopped kale or escarole to the skillet, a few handfuls at a time, stirring until all the greens are wilted.
Season the mixture with salt and black pepper. Stir well to combine.
Cover the skillet and let everything simmer for about 5-7 minutes, or until the greens are tender but not overcooked.
Remove the skillet from heat and stir in the lemon juice for brightness.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Serve warm, topped with grated Parmesan and chopped parsley for garnish, if using.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 2.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1381 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
