If you walk into my house around 7 pm on a Monday evening between the months of September and April, there’s a 50/50 chance that I’ll be making a batch of Greens and Beans.
Here’s the deal: most Monday nights, the very last thing I want to do is go to the grocery store. So I’ll do pretty much anything to whip up something to eat without having to leave the house. Greens and Beans is mostly made out of pantry ingredients. In fact, if you don’t count the salt and pepper, this flavor packed, healthy comfort meal only requires 7 ingredients! Most of which, you definitely have in the kitchen right now—garlic, red pepper flakes, canned beans and broth.
The only extra requirement is a few big handfuls of leafy greens. Traditionally, it’s made with escarole, but I use whatever’s losing life in the fridge from a week of juices and smoothies—kale is most common, but swiss chard, collard greens, spinach, or of course, escarole, all work perfectly!
It’s also super flexible!
Don’t have cannellini beans? Use whatever’s in the cabinet.
Wanna make it vegetarian? Swap in veggie broth!
Wanna make it vegan? Drop the parmesan.
Don’t like spice? Cut the pepper flakes!
You do you, sister.
Greens and Beans is a seriously comforting, cozy meal. And it’s wicked healthy and will keep ya full for hours. Though I highly encourage serving it with a hunk of crusty bread for dipping and a glass of white wine.
Make a double batch and eat it for lunch over the next couple days
Classic Italian Greens and Beans
Makes 2 dinner-sized servings
2 tablespoons olive oil
2 cloves garlic
1/2 – 1 teaspoon crushed red pepper flakes (depending on how much spice you like!)
1 can cannellini beans, drained and rinsed
1 large bunch greens, torn
1 1/2 cups chicken or vegetable broth
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Parmesan cheese, plus more for serving
1. In a large saute pan, heat olive oil over medium-high heat. Add crushed garlic and red pepper flakes, cook for 3 minutes until garlic browns a bit.
2. Toss in the beans and green and stir to coat in oil. Let cook for 5 minutes, stirring frequently. Add in the broth, salt and pepper and let cook down for 10 minutes.
3. Toss in Parmesan cheese and stir. Serve, and top with more Parm, if desired!