Beans & Greens

Beans and greens is one of those timeless pairings that never gets old because it never needs to be complicated.

Onion and sliced garlic get a quick saute in olive oil until fragrant, then chopped kale goes in and wilts down in the heat.

Canned white beans and a splash of chicken stock join the pot, the lid goes on, and ten minutes later you’ve got a warm, garlicky, slightly spicy bowl of comfort that’s loaded with fiber and iron.

It’s the kind of side that makes roast chicken or grilled sausage feel like a complete meal.

Chef Tips

• Slice the garlic instead of mincing it. Thicker slices saute more gently and give you mellow, sweet garlic flavor instead of sharp, bitter bits.
• Remove the tough center stems from the kale before chopping. They’re fibrous and chewy even after cooking.
• A quarter teaspoon of red pepper flakes gives a gentle warmth. Double it if you like heat with your greens.

Variations

• Swap kale for Swiss chard, escarole, or collard greens for a different texture and flavor.
• Finish with a squeeze of lemon juice and a drizzle of good olive oil for a brighter, more Italian spin.
• Add crumbled Italian sausage to the saute step to turn this side into a full one-pot dinner.