Beans and Greens
Beans and Greens is a quick, one-pan, high-fiber meal made with cannellini beans, kale, spinach, garlic, and lemon in a light broth—healthy, comforting, and ready in about 20 minutes.
Foto: SkinnytasteIngredients
- 1 teaspoon extra virgin olive oil
- 1 shallot (chopped)
- 4 cloves garlic (roughly chopped)
- ¼ teaspoon crushed red pepper
- 2 15.5 -ounce cans cannellini beans (drained and rinsed)
- 1 ½ cups chicken bone broth or vegetable broth
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 packed cups spinach (roughly chopped)
- 2 cups tuscan kale (stems removed and chopped )
- 1 tablespoon lemon juice
- Parmesan cheese (optional for topping)
Steps
Heat a heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, shallot, garlicand crushed red pepper flakes. Cook, stirring occasionally, until beginning to soften, about 2 minutes. Add the beans, bone broth, lemon zest, salt and pepper.
Bring the mixture to a boil, then turn the heat down to low. Partially cover the pot with a lid and let simmer for 15-20 minutes, until the beans are very soft.
Turn the heat up to medium low and use an immersion blender to blend about ⅓ of the beans. Add the spinach and kale and stir to combine; you may need to do this in batches. Cook, while stirring, until the greens are wilted and well mixed with the beans.
Remove from heat and stir in the lemon juice. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Loading comments...