How to Make Greens and Beans - A Step-by-Step Guide

Greens and beans is a simple and nutritious dish that is perfect for a quick and healthy weeknight meal. This recipe is the perfect way to pack in a ton of healthy greens and plant-based protein in one delicious dish. Whether you are a vegetarian, a vegan, or just looking for a meatless meal option, greens and beans will not disappoint.

One of the best things about this recipe is the versatility. You can use any kind of greens that you have on hand, such as kale, spinach, chard, or co...

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Ingredients

  • 1 teaspoon salt
  • 2 heads escarole, cut into 2-inch pieces
  • ¼ cup olive oil
  • 3 cloves garlic, pressed
  • 1 teaspoon salt, or more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 tablespoon Parmesan cheese, or to taste (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  • Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
  • Nutrition

    135 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 738mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 7g
    • Total Sugars: 1g
    • Protein: 5g
    • Vitamin C: 12mg
    • Calcium: 115mg
    • Iron: 2mg
    • Potassium: 544mg