Description
This Italian-inspired Braised White Beans & Greens recipe features tender cannellini beans simmered with fresh kale or Swiss chard in a savory herb-infused broth. Enhanced with sun-dried tomatoes, aromatic shallots, garlic, and a hint of spicy Calabrian chiles, this dish is both hearty and comforting. It’s perfect served warm with vegan parmesan and crusty bread, making a nutritious, flavorful, and cozy meal that’s vegan and gluten-free.
Ingredients
Scale
Base Ingredients
- 2 tablespoons oil (from the sun-dried tomatoes if possible)
- 2 shallots (fine diced, or substitute 1 small yellow onion)
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon fresh thyme leaves
- 5 cloves garlic (minced)
- 1 tablespoon chopped Calabrian chiles (optional; or substitute 1/2 teaspoon chili flakes)
- 1/3 cup sun-dried tomatoes in oil (chopped)
- 1 tablespoon nutritional yeast (optional)
Greens and Beans
- 1 large bunch kale or Swiss chard (stems removed and thinly sliced)
- 30 ounces canned cannellini beans (rinsed and drained, about 2 cans)
Liquids and Seasoning
- 2 cups vegetable broth
- Juice of 1 lemon (1-2 tablespoons)
- Black pepper (to taste)
- Vegan parmesan (for serving, optional)
Instructions
- Prepare Aromatics: Warm a large dutch oven or heavy-bottomed pot over medium heat and heat the oil. Add the finely diced shallot, minced rosemary, and fresh thyme leaves. Sauté for 4 to 6 minutes, stirring occasionally, until the shallots soften and become tender.
- Add Flavorings: Stir in the minced garlic, chopped Calabrian chiles or chili flakes, chopped sun-dried tomatoes, and nutritional yeast if using. Cook for about 1 minute until fragrant, ensuring the garlic does not brown.
- Add Beans and Greens: Add the rinsed and drained white cannellini beans to the pot, stirring to combine. Using the back of a spoon or spatula, mash about one quarter of the beans gently to create a creamy paste that will thicken the dish. Add the vegetable broth and thinly sliced kale or Swiss chard, mixing thoroughly.
- Simmer and Thicken: Bring the mixture to a gentle simmer. Cook uncovered for 6 to 8 minutes, stirring occasionally, until the liquid reduces and thickens slightly. For an even thicker texture, mash more beans to your desired consistency.
- Finish and Serve: Turn off the heat and stir in fresh lemon juice to brighten the flavors. Serve the braised beans and greens warm, topped with vegan parmesan and freshly ground black pepper if desired. This dish pairs wonderfully with crusty bread.
- Store Leftovers: Allow leftovers to cool and store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Notes
- This dish is vegan and gluten-free, making it suitable for a wide range of dietary preferences.
- Utilize the oil from the sun-dried tomatoes for extra flavor and richness.
- Calabrian chiles add a spicy kick, but you can omit or reduce for milder taste or substitute chili flakes.
- Use a heavy-bottomed pot like a dutch oven to prevent scorching and ensure even cooking.
- Leftovers store well and flavors intensify after a day.
- Serve with crusty bread to soak up the flavorful broth for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Sugar: 6 g
- Sodium: 494 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
