White Beans and Kale with Lemon + Garlic
Garlicky white beans and kale are brightened up with lemon juice for a simple, satisfying, and QUICK vegetarian main. Serve with bread, rice, or quinoa to round out your plate.
My go-to quick weeknight meal is always going to be beans and greens - and this kale and white beans, dressed with plenty of garlic and fresh lemon juice, is another variation on a classic theme. I love topping slices of toasted gluten free no knead bread or no knead whole wheat bread with generous scoops of white beans and kale, and it's also great with fluffy brown rice or quinoa. Add a side of baked sweet potato cubes or roasted cauliflower for extra veggies!
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What You'll Love About White Beans and Kale
- Nutritious and quick. Seriously ... when you are running behind and want something warm and filling in a hurry, greens (in this case, kale) and beans (here, white beans) are always a sure bet. It really just takes 5 minutes or less to whip them up and this dish is both flavorful and good for you.
- Easy to adapt. See my beans and greens post for more suggestions on how to make this classic main as well as my adaptations below. This will help you to make the most of whatever's in your fridge and pantry!
- Scalable. I've included quantities for about 4 servings of kale and white beans (in my house, this is usually enough for 2 adults with a bit leftover for the next day's lunch), and it's super easy to make as much as you need.
Ingredients Needed
Here's what you'll need to make this yummy dinner. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Olive oil - I always use extra virgin olive oil, but really any oil will work here (coconut oil is also a nice choice).
- Garlic - Add as much or as little garlic as you like. I like a lot of garlic!
- Kale - Any variety of kale works - I used curly kale to take these photos, but lacinto kale is fine, too.
- White beans - Similarly, any type of small white bean works (navy beans, cannellini, great northern).
- Salt and pepper
- Lemon
White Beans and Kale Variations
- General beans and greens - Any type of greens you prefer, like chard, spinach, collards, etc. paired with chickpeas or white beans.
- Add broth - For a more brothy, soup-like white beans and kale, add ¼ cup of vegetable broth to the pan.
- More veggies - Round this out into more of a veggie/bean stir fry by sauteeing chopped vegetables with the garlic, such as bell pepper, zucchini, asparagus, or mushrooms.
- Plus onion - First sautee 1 medium onion until soft, then add the garlic and follow the recipe as written.
- Fresh or dried herbs - A bit of dried oregano or basil is always nice, or try chopped fresh rosemary, basil, or oregano.
- More savory - A splash of soy sauce or tamari (gluten-free) adds a depth of flavor.
- Smoky spice - For a lower-spiced bit of smoky flavor, add ½ teaspoon of smoked paprika. If you like a spicier version, add chili powder or red pepper flakes.
How to Make White Beans and Kale
Here's an overview in photos of how to make garlicky kale and white beans:
1. Cook garlic: Warm the olive oil in a large saucepan, then sautee the garlic on low for about 1 minute.
2. Massage kale: Remove the kale leaves, then chop it up, and crush it a bit to soften it before cooking.
3. Add kale: Stir in the kale and cook until softened.
4. Add beans: Mix in the beans and cook until heated through. Add salt and pepper to taste and stir in lemon juice.
White Beans and Kale Tips & Recipe Notes
- Massage the kale. First, remove the kale leaves from the stems. On a cutting board, chop it up, then use your hands to "massage" and crush it a bit to soften it before cooking. This helps the tough kale fibers to break down so that the kale isn't overly chewy.
- Finish with parmesan. This NYT recipe caught my eye, and inspired me to sprinkle some shredded or grated parmesan over the top of the pan for salty flavor.
- Increase the quantities. Double or triple the quantities in the recipe card to ensure leftovers, a second meal later in the week, or just to feed more around the table!
- For serving - You can absolutely eat this as-is, but I really love it with a steaming pot of fluffy brown short or long grain rice (white rice is good, too). Quinoa adds texture and extra protein. And for nights when I'm truly in a rush, I toast a few pieces of good bread and pile on the beans and kale!
- Or serve as a side dish. You can also serve kale and white beans as more of a side dish rather than a main. It also makes a nice cold salad, and you can serve a scoop on top of fresh greens.
How to Store & Reheat White Beans and Kale
- Fridge - Transfer any cooled leftovers to an airtight container and store them in the fridge for up to 5 days.
- To Reheat - I put any leftovers + a grain in a microwave-safe bowl and microwave for about 1 ½-2 minutes until hot.
More Quick Vegetarian Recipes
Happy baking! If you make this white beans and kale recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
White Beans and Kale with Garlic and Lemon
Garlicky white beans and kale are brightened up with lemon juice for a simple, satisfying, and QUICK vegetarian main.
Ingredients
- 3 tablespoons olive oil
- 4 cloves garlic , minced, or to taste
- 1 bunch kale , ribs removed, roughly chopped and massaged
- 1 15-ounce can white beans , drained and rinsed
- salt and pepper , to taste
- 1 teaspoon lemon juice , plus wedges to serve
Instructions
- In a large skillet over low heat, warm the 3 tablespoons olive oil, then add the 4 cloves garlic and cook until softened, about 1 minute. Add the chopped 1 bunch kale and cook until softened, about 4 minutes. Now stir in the 1 15-ounce can white beans and season with salt and pepper to taste. Stir in 1 teaspoon lemon juice.
- Serve hot with rice, toast, or quinoa, with lemon wedges alongside.
Notes
- Massage the kale. First, remove the kale leaves from the stems. On a cutting board, chop it up, then use your hands to "massage" and crush it a bit to soften it before cooking. This helps the tough kale fibers to break down so that the kale isn't overly chewy.
- Finish with parmesan. This NYT recipe caught my eye, and inspired me to sprinkle some shredded or grated parmesan over the top of the pan for salty flavor.
- Increase the quantities. Double or triple the quantities in the recipe card to ensure leftovers, a second meal later in the week, or just to feed more around the table!
- For serving - You can absolutely eat this as-is, but I really love it with a steaming pot of fluffy brown short or long grain rice (white rice is good, too). Quinoa adds texture and extra protein. And for nights when I'm truly in a rush, I toast a few pieces of good bread and pile on the beans and kale!
- Or serve as a side dish. You can also serve kale and white beans as more of a side dish rather than a main. It also makes a nice cold salad and you can serve a scoop on top of fresh greens.
Nutrition
Calories: 109kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 18mgPotassium: 128mgFiber: 1gSugar: 0.3gVitamin A: 3247IUVitamin C: 32mgCalcium: 88mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!
