Garlicky Beans Winter Greens

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 on a cold evening when I needed something simple and warming. The aroma of garlic filled the kitchen and the beans made everything feel so satisfying.

Ingredients

• 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

Instructions

Start cooking:

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:

Stir in cannellini beans red pepper flakes salt and black pepper. Cook for 2–3 minutes stirring gently to avoid smashing the beans.

Cook greens:

Add the chopped greens and vegetable broth. Cover and cook for 5–7 minutes stirring occasionally until greens are wilted and tender.

Finish cooking:

Remove the lid and cook for another 2–3 minutes allowing any excess liquid to evaporate.

Add lemon:

Stir in lemon zest and juice. Taste and adjust seasoning as needed.

Serve:

Transfer to plates or a serving bowl garnish with parsley and a drizzle of olive oil. Serve warm.

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When I make this my family gathers around the table eager to dig in and no one misses the meat. It is one of the few dishes everyone agrees on especially on winter nights.

Required Tools

Large skillet with lid chefs knife cutting board wooden spoon

Allergen Information

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

Nutritional Information (per serving)

Calories: 210 Total Fat: 6 g Carbohydrates: 32 g Protein: 9 g

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This skillet bean dinner is cozy and adaptable to whatever greens you have. Enjoy it warm for the best flavor.

Kitchen Q&A

→ What types of greens work best in this dish?

Kale, Swiss chard, and collard greens are ideal choices due to their hearty texture and robust flavor that holds up well when cooked.

→ Can I use different beans instead of cannellini?

Yes, navy beans or great northern beans make excellent substitutes with similar texture and mild flavor.

→ Is it possible to add more spice to the dish?

Adding a pinch of smoked paprika or the optional crushed red pepper flakes provides a subtle smoky or spicy kick without overpowering the flavors.

→ How should the greens be prepared before cooking?

Remove tough stems and chop the leaves into bite-sized pieces for even cooking and better texture.

→ What is the best way to serve this dish?

It pairs well with toasted sourdough or as a side alongside roasted meats. For extra richness, a fried or poached egg on top works beautifully.