Garlic White Beans and Greens

by BudgetBites
Prep: 10m
Cook: 20m
vegetarian
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Ingredients
Servings:4
3tbspolive oil
1yellow onion
6garlic cloves
1/2tspred pepper flakes
30ozcanned cannellini beans
1cupvegetable broth
6cupkale
1lemon
1/2cupparmesan cheese
salt and pepper, to taste
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Prep everything

    Dice the onion and mince the garlic. Strip the kale leaves off the tough stems and tear them into bite-size pieces. Drain and rinse both cans of beans.

  1. 2

    Build the base

    Heat the olive oil in a large skillet over medium. Add the onion with a pinch of salt and cook about 5 minutes, until soft and translucent. Stir in the garlic and red pepper flakes and cook 1 minute more, until fragrant.

  2. 3

    Simmer the beans

    Add the beans and broth. Bring to a gentle simmer and cook 8 to 10 minutes. Use the back of your spoon to mash about a quarter of the beans against the side of the pan. That's what thickens everything into a creamy, saucy base without a drop of cream.

  3. 4

    Wilt the greens

    Add the kale a few handfuls at a time, stirring until each batch wilts down before adding more, about 4 to 5 minutes total. If the pan looks dry, splash in a little more broth or water.

  4. 5

    Finish and serve

    Turn off the heat. Squeeze in the juice of the lemon, stir in the parmesan, and season with salt and pepper to taste. Serve in bowls over a slice of toasted crusty bread, or keep the bread on the side for scooping.

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Garlic White Beans and Greens

Created by: BudgetBites

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 3 tbsp olive oil
  • 1 yellow onion
  • 6 garlic cloves
  • 1/2 tsp red pepper flakes
  • 30 oz canned cannellini beans
  • 1 cup vegetable broth
  • 6 cup kale
  • 1 lemon
  • 1/2 cup parmesan cheese
  • salt and pepper, to taste

Instructions

  1. Prep everythingDice the onion and mince the garlic. Strip the kale leaves off the tough stems and tear them into bite-size pieces. Drain and rinse both cans of beans.
  2. Build the baseHeat the olive oil in a large skillet over medium. Add the onion with a pinch of salt and cook about 5 minutes, until soft and translucent. Stir in the garlic and red pepper flakes and cook 1 minute more, until fragrant.
  3. Simmer the beansAdd the beans and broth. Bring to a gentle simmer and cook 8 to 10 minutes. Use the back of your spoon to mash about a quarter of the beans against the side of the pan. That's what thickens everything into a creamy, saucy base without a drop of cream.
  4. Wilt the greensAdd the kale a few handfuls at a time, stirring until each batch wilts down before adding more, about 4 to 5 minutes total. If the pan looks dry, splash in a little more broth or water.
  5. Finish and serveTurn off the heat. Squeeze in the juice of the lemon, stir in the parmesan, and season with salt and pepper to taste. Serve in bowls over a slice of toasted crusty bread, or keep the bread on the side for scooping.

Notes & Tips

This is the kind of dinner that runs about a dollar a serving and still eats like a real meal. Two cans of beans, a bunch of kale, and a head of garlic is basically the whole grocery list. The one trick that matters: mash some of the beans while they simmer so the whole skillet goes creamy on its own. Buy whatever greens are cheapest that week, spinach, chard, and escarole all work in place of the kale. Got a leftover parmesan rind? Drop it in while the beans simmer and fish it out at the end for extra body. Over toast it's dinner; with bread on the side it's a side.