Name: Creamy Beans and Greens Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cans (15 oz each) cannellini beans, drained and rinsed; 1 large bunch kale or spinach, stems removed and leaves chopped; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup heavy cream or a dairy-free alternative like coconut cream; 2 tablespoons olive oil; 1/2 cup vegetable broth; Salt and black pepper to taste; 1/4 teaspoon red pepper flakes (optional); Grated Parmesan or nutritional yeast for serving (optional)

Description

A simple, comforting dish that combines creamy beans, fresh greens, and a smooth, rich cream sauce.

Ingredients

Scale

2 cans (15 oz each) cannellini beans, drained and rinsed
1 large bunch kale or spinach, stems removed and leaves chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 cup heavy cream or a dairy-free alternative like coconut cream
2 tablespoons olive oil
1/2 cup vegetable broth
Salt and black pepper to taste
1/4 teaspoon red pepper flakes (optional)
Grated Parmesan or nutritional yeast for serving (optional)

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Instructions

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the chopped greens to the skillet. Cook, stirring occasionally, until wilted and tender, about 5-7 minutes for kale or 2-3 minutes for spinach.
Pour in the vegetable broth to help steam the greens and deglaze the pan. Let it simmer for 2 minutes.
Add the drained cannellini beans and stir to combine with the greens.
Pour the heavy cream over the bean and greens mixture. Stir well. Season with salt, black pepper, and red pepper flakes if using.
Reduce heat to low and let the mixture simmer gently for 5-7 minutes, allowing the cream to thicken slightly and the flavors to meld. Stir occasionally.
Taste and adjust seasoning. Serve hot, optionally topped with grated Parmesan or nutritional yeast.

Notes

Use any sturdy greens like Swiss chard or collard greens.
For a lighter version, substitute half the cream with milk or use all broth for a dairy-free, creamy soup texture.
Beans can be mashed slightly with the back of a spoon to thicken the sauce.
This dish reheats well. Add a splash of broth when reheating if it becomes too thick.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sautéing, Simmering
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 5g
Sodium: 480mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 9g
Protein: 12g
Cholesterol: 65mg