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h / Recipes /  

Beans & Greens Sauté

h / Recipes /  

Beans & Greens Sauté

AuthorChester County Food BankCategory,

This can be served as a side dish or as a vegetable-filled dinner. Try serving over rice for a heartier dish. You can use a mix of vegetables like spinach, mustard greens, or kale and vary the beans to give the dish a different flavor.

 1 bunch greens, stems removed, thinly sliced
 4 cloves garlic
 8-10 oz. Great Northern or Cannellini beans
 3 tbsp olive oil
 salt & pepper to taste
 (optional) pinch of red pepper flakes
1

Heat oil in a large skillet over medium heat.

2

Add garlic and pepper flakes if using and cook, stirring often, until golden brown, about 5 minutes

3

Add greens (in batches, if needed), stir until beginning to wilt before adding more, tossing with tongs to coat with oil.

4

Add cooked beans and scallions and cook until beans are heated through.

5

Season with salt and pepper to taste.

Cooking Variation
6

You can add a cup of broth when adding the greens, cover, and simmer until the greens are tender.

Ingredients

 1 bunch greens, stems removed, thinly sliced
 4 cloves garlic
 8-10 oz. Great Northern or Cannellini beans
 3 tbsp olive oil
 salt & pepper to taste
 (optional) pinch of red pepper flakes

Directions

1

Heat oil in a large skillet over medium heat.

2

Add garlic and pepper flakes if using and cook, stirring often, until golden brown, about 5 minutes

3

Add greens (in batches, if needed), stir until beginning to wilt before adding more, tossing with tongs to coat with oil.

4

Add cooked beans and scallions and cook until beans are heated through.

5

Season with salt and pepper to taste.

Cooking Variation
6

You can add a cup of broth when adding the greens, cover, and simmer until the greens are tender.

Beans & Greens Sauté

Additional Notes

If using dried beans, prepare in advance.  If using canned, drain and rinse.