Comfy, cozy, healthy Braised White Beans & Greens ready in less than 30 minutes. Serve with rice or crusty bread for an easy, budget-friendly and super delicious meal!
PREP TIME: 10 minutesminutes
COOK TIME: 25 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 4- 6 servings
Ingredients
1tablespoonolive oil
1medium onion, diced
6clovesgarlic, minced
¼teaspoonred pepper flakes, optional
1large bunchkale, or other sturdy greens, chopped into bite-sized pieces (about 6 cups)
2 x 15oz/398ml canswhite beans, drained and rinsed (about 3 cups) (such as cannellini, lima, navy or great northern).
3 cups (720ml)vegetable stock
1mediumlemon, zest & juice (divided)
1bay leaf
1½teaspoondried or fresh thyme, or rosemary
1½teaspoonssaltplus more to taste
½teaspoonfreshly ground black pepper, plus more to taste
INSTRUCTIONS
Heat the oil in a large skillet over medium heat.
Saute the onion for 6 to 7 minutes or until transparent.
Add the garlic and red pepper flakes and cook for 1 minute more.
Add the chopped greens and allow to cook for a few minutes until slightly wilted.
Add the beans and with a potato masher or a fork roughly mash about half of them.
Add the stock, lemon zest, bay leaf, thyme, salt, and pepper and simmer uncovered for about 10 minutes until reduced and thickened to your liking. You can cook it longer on a really low heat if you need to, or even pop it in the oven on the lowest setting until you're ready for it.
Take off the heat, finish with the juice from the lemon, check the seasoning, adjust as necessary, then serve.
NOTES
For a special occasion use ½ to 1 cup (120 to 240ml) of white wine in place of some of the stock.Serve with a drizzle of extra virgin olive oil, vegan parmesan, crusty bread, baguette, toast, or rice.Storing leftovers - This reheats perfectly and actually gets even better with time. Leftovers keep well for up to 5 days in the fridge or the freezer for up to 3 months.