White Beans and Greens: With cannellini beans (white kidney beans) and kale. Simple, easy and delicious Italian bean recipe from The Natural Vegan Kitchen.
Author Christine Waltermyer: "When I was just a wee tyke, my grandfather, Vincenzo Agresta from Calabria, Italy, prepared sautéed beans and greens regularly, much to my delight.
This is my version of beans and greens, dedicated to Grandpa Agresta."
Total Prep & Cook Time: 25 min
Yield: 6 Servings:
Nutrition Data Per Serving: 179 Cal, 2g Fat, 131mg Sodium, 33g Carb, 7g Fiber, 3g Sugars, 11g Protein, Glycemic Load 13, low in saturated fat and cholesterol, good source Vit A, C, K, Iron, Calcium, Folate, Magnesium, Potassium, Copper, Manganese.
I used 2 tsp of oil, and no water for sautéing. The water remaining on the greens after rinsing was the only added water.
I stirred the beans in last, after the kale was limp, covered and set on low heat for 5 minutes until the beans were heated through.
Lacinato (dinosaur) kale or red Russian kale work well in this dish - they're more tender & cook more quickly than curly leaf kale. But any kale is great! I strip off the leaves and discard the stems, for quicker more even cooking. Chard would also be good in this recipe.
I used 1/4 tsp salt, and that was plenty - green veggies are high in sodium.I stirred in 1 Tbsp lemon juice along with the salt & pepper, and served over brown rice with a dollop of homemade vegan yogurt. Delish!
The original recipe had 4 servings, but we found that it served 6 people, including 2 children, nicely. The nutrition data is based on 6 servings.
Another Easy recipe from The Natural Vegan Kitchen: Black Bean Soup
The white beans and greens recipe was good but I found it to be very dry so I added some tomato purée at the very end. It added more flavor and more moisture - Rachel Z.
Hi Rachel, that sounds good! I think a recipe like this just needs a little more oil, plus a Tbsp of lime or lemon juice would also be nice - Judith K.
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