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Home > Greens and beans

Greens and beans

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes
Difficulty Intermediate
Main Ingredient Cannellini Beans; Greens
Category Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Salad
Cook Method Saut�ing
Diet Low Calorie; Low Cholesterol; Low Sodium; High Fiber; High Protein; Vegetarian; Vegan; Gluten Free


  • 5 tablespoons extra-virgin olive oil 

  • 3 cloves garlic, thinly sliced

  • 1/4 teaspoon dried red pepper, crushed

  • 1 large bunch (1 pound) of greens (spinach, kale, mustard greens, or broccoli rabe); stems trimmed off, spinach left whole, other greens cut into 1-inch pieces

  • 1 cup vegetable broth or low-sodium chicken broth 

  • 1 can (15 ounces) cannellini beans, drained and rinsed

  • 1 teaspoon sherry wine vinegar 



  • In a large nonstick skillet over medium heat, add 4 tablespoons of extra-virgin olive oil. Add the garlic and crushed red pepper, and stir until the garlic is light golden.

  • Start to add greens by large handfuls. Stir the greens to coat with the extra-virgin olive oil. When they begin to wilt, add another handful of greens.

  • Add 1 cup of broth and cover the skillet. Continue to cook (about 10 minutes) until the greens are tender. If needed, add more broth a tablespoon at a time.

  • Add the beans, and allow the mixture to simmer uncovered, until the beans are heated through. The liquid should be mostly absorbed.

  • Add the vinegar, the last tablespoon of extra-virgin olive oil, and the salt and black pepper to taste.


Nutrition (per serving)

  • Calories: 269 cal

  • Total fat: 18g

  • Saturated fat: 3g

  • Cholesterol: 0mg

  • Sodium: 111mg

  • Carbohydrate: 21g

  • Fiber: 6g

  • Protein: 10g