Description
A comforting and quick weeknight meal that combines creamy white beans with vibrant greens.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1/4 cup sliced shallot or yellow onion
- 3 cups cannellini beans, drained (or 2 15-ounce cans)
- 2 garlic cloves, grated or finely chopped
- 1 tablespoon chopped fresh rosemary, thyme, or oregano (or 1 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 1/4 cup chicken broth or vegetable broth
- 1/4 cup heavy cream or crème fraîche
- 3 cups torn leafy greens (such as kale or spinach)
- 1/3 cup grated Parmesan cheese
Instructions
- Put the olive oil and shallots in a skillet over medium-high heat. Cook and stir for 2 to 3 minutes until softened.
- Add the beans, garlic, rosemary, salt, and red pepper to the pan and stir. Cook for 1-2 minutes until the garlic is fragrant.
- Pour in the broth and add the cream. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
- Lower the heat and add the greens to the skillet. Stir and continue cooking until the greens are bright green and wilted.
- Remove from heat, sprinkle cheese over beans, and stir. Serve warm as a main or side dish.
Notes
Ensure to taste your dish at various stages and adjust seasoning as desired. Fresh herbs can elevate the flavor significantly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg