Mediterranean white beans & greens is a simple, nourishing dish that’s packed with flavor and heart-healthy ingredients. With creamy white beans, tender leafy greens, and a bold blend of garlic, lemon, and herbs, it’s the kind of rustic, comforting meal I turn to when I want something quick, wholesome, and deeply satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s easy, versatile, and comes together in one pan. It’s naturally vegan, full of protein and fiber, and can be served as a main or side. The Mediterranean-inspired flavors—garlic, olive oil, lemon, and herbs—bring brightness to every bite, and I can enjoy it warm or cold. It’s budget-friendly and perfect for meal prep, too.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Garlic (minced)
- Onion (diced)
- Cooked white beans (like cannellini or Great Northern)
- Leafy greens (such as kale, spinach, or Swiss chard)
- Vegetable broth or water
- Lemon juice
- Fresh or dried oregano
- Salt and pepper
- Optional: red pepper flakes, cherry tomatoes, olives, crumbled feta, fresh parsley
Directions
- I heat olive oil in a large skillet over medium heat, then sauté the onion until soft and translucent.
- I add the garlic and cook for about 30 seconds until fragrant.
- I stir in the white beans and season with salt, pepper, oregano, and a pinch of red pepper flakes if I want heat.
- I pour in a splash of vegetable broth or water and let it simmer for a few minutes to absorb the flavors.
- I add the greens and cook until wilted and tender—this takes just a few minutes for spinach, or a bit longer for kale or chard.
- I finish the dish with a squeeze of lemon juice and a drizzle of olive oil for extra richness.
- Before serving, I like to top it with chopped parsley or a sprinkle of feta for added flavor.
Servings and Timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 15–20 minutes to cook, so it’s ready in under 30 minutes from start to finish.
Variations
- I sometimes toss in halved cherry tomatoes or chopped sun-dried tomatoes for extra depth.
- Crumbled feta or grated Parmesan adds a salty, creamy touch.
- I turn this into a full meal by serving it over rice, quinoa, couscous, or with crusty bread.
- For more protein, I’ve added cooked chicken or chickpeas alongside the beans.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stove or in the microwave—just add a splash of broth or water to loosen it up if needed. The flavors deepen as it sits, so it’s great for next-day lunches.
FAQs
Can I use canned beans?
Yes, I usually use canned beans for convenience—just rinse and drain them before adding to the skillet.
What greens work best?
I love using kale or Swiss chard for texture, but baby spinach is great when I want something softer and quicker to cook.
Can I freeze this dish?
Yes, it freezes well. I let it cool completely, then freeze in containers for up to 2 months. I thaw and reheat as needed.
How do I make it more filling?
I serve it over grains or with a fried egg on top for a more satisfying meal. A side of bread also makes it feel heartier.
Is this dish vegan?
Yes, the base recipe is naturally vegan. If I add cheese, I just choose a plant-based version if needed.
Conclusion
Mediterranean white beans & greens is a flavorful, nourishing dish that’s easy to make and full of vibrant, wholesome ingredients. Whether I’m serving it as a light main or a flavorful side, it’s one of those recipes that always makes me feel good—simple, comforting, and packed with Mediterranean flair.
Print
Mediterranean White Beans & Greens
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Mediterranean white beans and greens recipe is a quick, one-pan dish packed with fiber, protein, and fresh flavor. Featuring creamy white beans, tender leafy greens, garlic, lemon, and herbs, it’s a nourishing, naturally vegan meal that’s perfect for busy weeknights, meal prep, or a wholesome side.
Ingredients
- 2 tbsp olive oil (plus extra for finishing)
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 cans (15 oz each) white beans (cannellini or Great Northern), rinsed and drained
- 4 cups leafy greens (kale, spinach, or Swiss chard)
- ½ cup vegetable broth or water
- 1 tbsp lemon juice (plus more to taste)
- 1 tsp dried oregano or 1 tbsp fresh oregano
- Salt and pepper to taste
- Optional toppings: red pepper flakes, halved cherry tomatoes, olives, crumbled feta, chopped parsley
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Add garlic and cook for 30 seconds, until fragrant.
- Stir in the white beans, oregano, salt, pepper, and red pepper flakes (if using).
- Pour in vegetable broth or water and let it simmer for 5–7 minutes to meld the flavors.
- Add greens and cook until wilted and tender—about 2–3 minutes for spinach or 5–7 minutes for kale or chard.
- Finish with lemon juice and a drizzle of olive oil.
- Top with parsley, feta, or other optional garnishes before serving.
Notes
- Canned beans make this recipe quick and easy—just rinse and drain before use.
- Kale and Swiss chard offer more texture, while spinach cooks faster and softer.
- Add cooked grains, a fried egg, or crusty bread to make it a full meal.
- Store leftovers in the fridge for up to 4 days; add a splash of broth when reheating.
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