Easy Beans and Greens

Easy, satisfying beans and greens has been a staple in my kitchen since my college days, and it still makes an appearance at least once a week. From a simple method comes a super filling and nutritious meal that can be made with a variety of greens beans, and other veggies. And did I mention it take mere minutes to make?

Similar to my white beans and kale with garlic and lemon, basic greens and beans is one of the least fussy recipes you can imagine. I love serving it with brown rice (tip: make a bit of extra rice or quinoa when you're serving it with another meal so you have it ready), but I love a big scoop of beans and greens stuffed into a cheesy, griddled corn tortilla.

On extra busy nights, this recipe is a life-saver, almost literally! (Are your kids as hungry as mine are after soccer practice?) Or, when it's too hot to think about turning the oven on for skillet lasagna or my kids' favorite mac and cheese, beans and greens is a welcome option. I've tried to include as many variations as I could come up with so you can make this simple meal with whatever you have available.

Also try this method with cabbage, like in my white bean and cabbage stir fry recipe.

Ingredients needed

Here's an outline of what you need to for greens and beans. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Olive oil - I use extra virgin olive oil, but any oil works here!
• Garlic - Adjust the amount of garlic to taste. Alternatively, use a yellow onion.
• Cherry tomatoes - Or grape tomatoes, or 1 large chopped tomato.
• Greens of choice - Such as spinach, kale, collards, chard, etc. For tougher greens like kale, remove the stems first.
• Beans of choice - Such as chickpeas, cannellini beans, pinto beans, black beans, etc., drained and rinsed
• Salt and pepper
• Vegetable broth - This can be swapped for water if needed (I do this often!).

How to Make Beans and Greens Your Own

I feel like there are almost endless combinations you can do, and you probably already have your own ideas! But to get you started, here are some great ways to make simple beans and greens with your own twist:

• Cannellini beans and kale - This is my favorite and classic iteration! Add a little lemon juice/zest and Parmesan cheese.
• Great Northern beans and Swiss or rainbow chard - Basically the recipe outlined in this post but with white beans.
• Chickpeas and spinach - A bonus to using spinach is that it cooks faster than other greens, so this will be ready in a second. Squeeze fresh lemon juice over the top of the pan for extra flavor.
• Navy beans and collard greens - Hearty and comforting winter food! Make it into a sort of stew by adding 1 cup or so of vegetable broth and serve with bread.
• Pinto beans + Swiss chard or spinach - I love this combo for a quick, homemade taco night. Stir in ½ teaspoon cumin and ½ teaspoon of paprika, then stuff into tortillas with a squeeze of lime if you have it and a dollop of sour cream.
• Black beans and spinach - Another great option for taco night or beans and rice night! Definitely serve this version with mashed or chopped avocado.
• Butter beans + escarole - lovely with garlic, olive oil, and lemon
• Cannellini beans + broccoli rabe - These bitter greens pair nicely with creamy white beans, garlic, chile flakes, and lemon
• Chickpeas, kale, and tomatoes - A nice winter meal, and you can use canned, diced tomatoes.

Add Ins to Beans and Greens

You can throw in almost any other veggies here to round out beans and greens into an even fuller meal! Also try adding spices and dried herbs for different flavor. Some ideas to get you started:

• Onions - Any variety - yellow, red, white, or even green onions.
• Bell pepper - Seeded and diced!
• Squash - Diced zucchini, summer, or yellow squash.
• Mushrooms - Any variety, added with the garlic and cooked down until soft.
• Carrots - Diced carrots added to the base are especially nice with a white bean variety.
• Corn - Fresh or frozen corn adds crunch!
• Spices to try - Paprika, smoked paprika, cumin, chili powder, red pepper flakes.
• Herbs to try - Dried oregano or basil, fresh basil, parsley, cilantro,

Tips & Recipe Notes

• Use frozen vegetables. Feel free to use frozen spinach or another green here, with no need to defrost it first.
• Dried beans are fine, too. I do love dried beans (Rancho Gordo, I'm looking at you), but full disclosure do not always plan ahead to soak and cook them in advance. If you are more organized than me, however, dried beans are perfectly lovely here!
• Don't overcook the greens. Add sturdier greens such as kale or chard first, then more delicate greens like spinach toward the end. You want the greens tender but still bright and fresh.
• Double, triple, quadruple the recipe. Yes - if you want to feed a larger group or just want leftovers, size up the recipe to serve as many as you need.

Ways to Serve Beans and Greens

On super busy nights I pile a big scoop of beans and greens on a slice or two of toasted gluten free no knead bread (or easy dutch oven bread). This makes a great lunch, too.

For a fuller meal, I make a pot of short or long grain (usually brown) rice and pile the beans onto a portion of rice in a bowl. I always love avocado with beans and greens, either chopped or mashed up, or in guacamole. Quinoa is also a lovely side.

Or, warm corn or flour tortillas and layer them with a scoop of beans, then finish with sour cream, salsa, fresh greens, and avocado.

Top them with baked sweet potato cubes, or stir in a spoonful or two of maple butternut squash puree (seriously - it's sooo good especially with black beans!).

How to Store Leftover Beans and Greens

Make a double batch and stash leftovers in the fridge, in an airtight container, for up to 5 days! Reheat in a microwave-safe bowl in 1-minute increments until heated through.