Description
These Easy Mediterranean White Beans and Greens are the kind of easy recipe that slips into your weekly rotation for everything from a quick breakfast to an easy dinner. Packed with creamy white beans, garlicky greens, olive oil, and lemon, this cozy skillet is full of feel-good food ideas that work as a healthy snack with crusty bread, a light lunch, or piled onto toast for wholesome breakfast ideas and cozy dinner ideas.
Ingredients
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup low-sodium vegetable broth (plus more as needed)
3 cups chopped hearty greens (such as kale, Swiss chard, or spinach)
1 cup halved cherry tomatoes (or diced roma tomatoes)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest (optional)
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (plus more for serving)
1/4 cup crumbled feta cheese (optional, for serving)
1 tablespoon extra-virgin olive oil, for finishing (optional)
Instructions
1. Warm the olive oil and sauté the onion in a large deep skillet over medium heat until soft and translucent, about 4 to 5 minutes.
2. Stir in the minced garlic, dried oregano, ground cumin, and crushed red pepper flakes, and cook for 30 to 60 seconds, just until fragrant.
3. Add the drained and rinsed cannellini beans and stir to coat them in the aromatic oil and spices, then pour in the vegetable broth and bring to a gentle simmer.
4. Let the beans simmer for 5 to 7 minutes, lightly mashing a few of them against the side of the pan with the back of a spoon to naturally thicken the sauce.
5. Add the chopped greens to the skillet, starting with sturdier greens like kale or chard and finishing with delicate spinach, and cook until wilted and tender, 3 to 5 minutes.
6. Stir in the cherry tomatoes and cook for another 2 to 3 minutes, until the tomatoes soften slightly and release some of their juices into the broth.
7. Turn off the heat and add the fresh lemon juice and lemon zest, then season with kosher salt and black pepper to taste, adjusting the acidity and saltiness as needed.
8. Fold in the chopped fresh parsley, drizzle with the finishing olive oil if using, and sprinkle the crumbled feta over the top.
9. Serve the Mediterranean white beans and greens hot with extra lemon wedges and your favorite crusty bread, rice, or grains for soaking up the flavorful juices.
Notes
Use sturdy greens like kale or Swiss chard if you prefer more texture, and add tender spinach toward the end so it does not overcook.
If the skillet looks too thick when reheating, add a splash of vegetable broth or water to loosen the sauce and bring back the silky texture.
For a vegan version, simply skip the feta and finish with an extra drizzle of olive oil or a spoonful of tahini for creaminess.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 4
- Sodium: 540
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 11
- Protein: 14
- Cholesterol: 10
Keywords: quick breakfast, easy dinner, healthy snack, breakfast ideas, dinner ideas, easy recipe, food ideas, Mediterranean white beans, greens, vegetarian dinner, pantry meal