Description
This hearty Beans and Greens recipe combines tender cannellini beans with fresh escarole or kale simmered in a savory low-sodium chicken broth, enhanced with garlic, onion, and a touch of heat from red pepper flakes. Perfect for a cozy weeknight meal, it’s nutritious, flavorful, and simple to prepare in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil (a heart-healthy fat)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (for heat)
- 4 cups escarole or kale, chopped
- 4 cups low-sodium chicken broth
- 2 cans cannellini beans, rinsed and drained
- 2 teaspoons chopped fresh thyme
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- 1/4 cup grated Romano or Parmesan cheese (optional topping)
Instructions
- Heat the oil and sauté onions: In a Dutch oven or large skillet, warm the olive oil over medium heat. Add the diced onions and cook until softened, about 5 minutes, stirring occasionally to prevent browning.
- Add garlic and red pepper flakes: Reduce the heat to low and stir in the minced garlic and red pepper flakes. Cook for about 1 minute, allowing the flavors to meld without burning the garlic.
- Cook the greens: Toss in the chopped escarole or kale, then cover the pot. Let the greens wilt, stirring occasionally for even cooking, which should take approximately 3-5 minutes.
- Add broth and simmer: Pour in the low-sodium chicken broth and increase the heat to medium. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook gently for about 10 minutes to allow flavors to develop.
- Incorporate beans and thyme: Stir in the rinsed and drained cannellini beans along with the fresh thyme. Continue to simmer for an additional 3 minutes until everything is heated through thoroughly.
- Season and serve: Season the dish with kosher salt and freshly ground black pepper to your preference. Serve hot in bowls and top with grated Romano or Parmesan cheese if desired for added richness.
Notes
- For a vegan version, substitute vegetable broth for chicken broth and omit the cheese topping.
- You can swap escarole or kale with other hearty greens like Swiss chard or spinach.
- Use low-sodium broth and add salt gradually to control sodium levels.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Adding a squeeze of lemon juice before serving brightens the flavors.
