Mediterranean White Beans & Greens

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🥗 Mediterranean White Beans & Greens Recipe

✅ Ingredients:

  • 2 tbsp olive oil

  • 3–4 garlic cloves, minced

  • 1 small yellow onion, diced

  • 1 can (15 oz) white beans (cannellini, navy, or great northern), drained & rinsed

  • 1 bunch of greens, chopped (e.g. kale, Swiss chard, spinach, or escarole)

  • ½ cup vegetable broth (or water)

  • 1 tbsp lemon juice

  • ½ tsp dried oregano

  • Salt & pepper, to taste

  • Red pepper flakes (optional)

  • Grated Parmesan or vegan cheese (optional, for garnish)

🥄 Instructions:

  1. Sauté aromatics:

    • In a large skillet, heat olive oil over medium heat.

    • Add onion and cook until soft (about 5 minutes).

    • Add garlic and cook for another 1 minute until fragrant.

  2. Add greens:

    • Stir in the chopped greens and cook until wilted (2–5 minutes, depending on type).

  3. Add beans and broth:

    • Mix in the white beans and pour in the broth.

    • Stir in oregano, salt, pepper, and red pepper flakes (if using).

  4. Simmer:

    • Reduce heat and let simmer for 5–10 minutes, stirring occasionally, until flavors meld and most liquid is absorbed.

  5. Finish:

    • Stir in lemon juice.

    • Taste and adjust seasoning.

  6. Serve:

    • Serve warm with crusty bread, over grains like farro/quinoa, or as a side dish.

❓ Recipe Q&A

Q: Can I use dry beans instead of canned?

A: Yes! Use about 1½ cups cooked white beans. Soak and cook them in advance.

Q: Which greens work best?

A: Hearty greens like kale, chard, collards, or escarole hold up well. Spinach cooks faster and is good for a softer texture.

Q: Is this recipe vegan?

A: Yes, it’s naturally vegan unless you add Parmesan. Use a vegan cheese or skip it to keep it plant-based.

Q: How can I add more protein?

A: Add:

  • Extra beans

  • Tofu or tempeh (pan-fried)

  • Serve over quinoa

Q: Can I make this spicy?

A: Absolutely—add more red pepper flakes, or sauté a minced chili with the onion.

Q: How long does it keep?

A: 3–4 days in an airtight container in the fridge. Tastes even better the next day!

Q: What can I serve this with?

A:

  • Crusty sourdough or garlic bread

  • Brown rice, couscous, or orzo

  • Grilled chicken or fish (for non-vegetarian)

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