Description
This hearty Beans and Greens recipe is perfect for a cozy weeknight meal, featuring tender cannellini beans and nutritious escarole or kale simmered in a flavorful broth with aromatic garlic, onions, and fresh thyme. The dish is quick to prepare, comforting, and can be topped with a sprinkle of fragrant Parmesan cheese for added richness.
Ingredients
Scale
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 Oil and Sauté Onion: 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.
- 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 until fragrant, being careful not to burn the garlic.
- Cook the Greens: Toss in the chopped escarole or kale and cover the pot. Cook until the greens wilt, stirring a few times to ensure even cooking, approximately 3 to 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 the heat to a simmer and cook for about 10 minutes to allow the flavors to meld.
- Incorporate Beans and Thyme: Stir in the rinsed and drained cannellini beans along with the fresh thyme. Let the mixture simmer for an additional 3 minutes until everything is heated through.
- Season and Serve: Add kosher salt and freshly ground black pepper to taste. Serve the Beans and Greens hot in bowls and, if desired, top each serving with freshly grated Romano or Parmesan cheese.
Notes
- You can substitute escarole with kale for a slightly different texture and flavor.
- For a vegan version, replace chicken broth with vegetable broth and omit the cheese topping.
- Adjust the red pepper flakes to your heat preference or omit for no spice.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
