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.
