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serving mediterranean white beans and greens with lemon and crusty bread

Mediterranean White Beans and Greens Recipe

This Mediterranean White Beans and Greens recipe is a warm, nourishing, 30-minute skillet meal made with cannellini beans, sautéed garlic, onions, cherry tomatoes, and fresh spinach simmered in a lemony, herb-infused broth. It’s naturally vegetarian, protein-rich, high in fiber, and perfect for a cozy, wholesome dinner. Serve it with crusty bread, rice, or couscous for a satisfying and budget-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 4
Calories 280 kcal

Ingredients
  

  • White beans: 2 cups cooked or 1 15 oz can, drained and rinsed
  • Greens: 4 cups chopped spinach kale, or Swiss chard
  • Extra-virgin olive oil: 2 tablespoons
  • Garlic: 3 cloves minced
  • Lemon juice: 1–2 tablespoons
  • Salt: ½ teaspoon or to taste
  • Black pepper: ¼ teaspoon
  • Dried oregano: ½ teaspoon
  • Optional toppings: Red pepper flakes fresh parsley, feta, toasted breadcrumbs

Instructions  

Step-by-Step Instructions

    Heat the olive oil.

    • Add 2 tablespoons of olive oil to a large pan. Warm it over medium heat.

    Cook the garlic.

    • Add the minced garlic. Cook for 30–45 seconds until it smells fragrant. Don’t let it burn.

    Add the greens.

    • Add the chopped greens. Stir until they start to wilt. If using kale or chard, cook for 2–3 minutes longer

    Add the beans.

    • Add the white beans to the pan. Stir gently so the beans stay whole.

    Season.

    • Add salt, pepper, and oregano. Stir again.

    Add lemon.

    • Squeeze 1–2 tablespoons of fresh lemon juice over the beans and greens. Stir and taste.

    Simmer briefly.

    • Let everything cook together for 2–3 minutes so the flavors blend.

    Finish with toppings.

    • Add red pepper flakes, parsley, or feta if you like.

    Video

    Notes

    📝 Notes

    • Use canned white beans (drained and rinsed) for quick prep.
    • Swap spinach with kale or chard; just cook a few minutes longer.
    • Add extra lemon juice for a brighter, more Mediterranean flavor.
    • Use vegetable broth to keep the dish light and fully plant-based.
    • Stir in a spoonful of olive tapenade for deeper savory notes.
    • Finish with fresh herbs like parsley or dill for freshness.
    • Serve over rice, quinoa, or crusty bread to make it a full meal.
    • Stores well in the fridge for 3–4 days; flavors improve overnight.

    🍽️ Nutrition Facts (Per Serving)

    Calories: ~280 • Carbohydrates: ~36g • Fiber: ~10g • Sugars: ~3g • Protein: ~14g • Fat: ~9g • Saturated Fat: ~1.2g • Cholesterol: 0mg • Sodium: ~520mg • Potassium: ~760mg • Calcium: ~120mg • Iron: ~4mg
    Keyword Mediterranean White Beans and Greens Recipe