Description
A delightful dish packed with nutrient-dense greens and protein-rich beans, perfect for a quick and nourishing family meal.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1/4 cup sliced shallot or yellow onion
- 3 cups cannellini beans, drained
- 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 10 to 12-inch 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, stirring for 1 to 2 minutes until fragrant.
- Pour in the broth and add the cream. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
- Lower the heat, add the greens to the skillet, and stir until they turn bright green and begin to wilt.
- Remove from heat, sprinkle cheese over the beans and stir. Serve warm as a main dish, side dish, or over pasta.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to one month. Reheat gently on the stove or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg