Braised White Beans and Greens with Lemon Recipe
A comforting and nutritious dish featuring tender braised white beans and hearty greens, simmered with aromatic herbs, garlic, and a hint of lemon. Perfect as a wholesome main or a flavorful side, this recipe brings together simple ingredients for a satisfying and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- ¼ teaspoon red pepper flakes, optional
- 1 large bunch kale or other sturdy greens, chopped into bite-sized pieces (about 6 cups)
- 2 x 15oz/398ml cans white beans, drained and rinsed (about 3 cups) (such as cannellini, lima, navy, or great northern)
- 3 cups (720 ml) vegetable stock
- 1 medium lemon, zest & juice (divided)
- 1 bay leaf
- 1½ teaspoon dried or fresh thyme or rosemary
- 1½ teaspoons salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
Instructions
- Heat the Oil: Warm the olive oil in a large skillet over medium heat until shimmering.
- Sauté the Onion: Add the diced onion and cook for 6 to 7 minutes, stirring occasionally, until it becomes translucent and soft.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and optional red pepper flakes; cook for an additional 1 minute to release their aromas.
- Cook the Greens: Incorporate the chopped kale or greens and allow them to cook for a few minutes until they begin to wilt.
- Add and Roughly Mash Beans: Add the drained white beans to the skillet and use a potato masher or fork to lightly mash about half of them, creating a creamy texture while retaining some bean pieces.
- Simmer Ingredients: Pour in the vegetable stock, lemon zest, bay leaf, thyme, salt, and black pepper. Simmer uncovered for about 10 minutes, stirring occasionally, until the mixture thickens and reduces to your preferred consistency. For longer waits, you can continue cooking on very low heat or place in a low-temperature oven to keep warm.
- Finish and Serve: Remove the skillet from heat, stir in the lemon juice, and adjust the seasoning with additional salt or pepper as needed. Serve immediately.
Notes
- For a special occasion, substitute ½ to 1 cup (120 to 240 ml) of white wine for some of the vegetable stock to add depth of flavor.
- This dish pairs wonderfully with a drizzle of extra virgin olive oil, vegan parmesan, crusty bread, baguette, toast, or rice.
- Leftovers reheat beautifully and the flavors intensify over time. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
