Anyone who says a big pile of greens can’t be comfort food hasn’t tried this 15-minute easy family dinner packed with flavor and nutrients!
This recipe is so simple you can barely call it a recipe, we’ve been making it for years (as long as my husband and I have lived together… so nearly 16!) as a go-to quick, inexpensive but flavor packed dinner, especially when winter greens are a plenty! We simply refer to it as ‘brothy beans and greens’ (crusty bread for sopping up broth is a MUST!).
Brothy Winter Greens & Beans Serves 3-4
Ingredients:
2 slices bacon (optional-but recommended!), diced
1 tbsp neutral oil
1 small onion, diced
4 cloves garlic, minced
1 can white beans, drained and rinsed
1/2 tsp herbs de provence or Italian seasoning
1/4 tsp sea salt (more to taste)
dash of cracked black pepper
dash red pepper flakes (optional)- to taste
juice of 1/2 lemon to deglaze (optional)
1 large bunch of kale (I prefer lacinato) or your favorite winter greens, finely chopped
1 1/2-2 cups low-sodium broth
Crusty Garlic Bread:
4 tbsp melted butter or olive oil
1 demi baguette, halved widthwise
1 large clove garlic, minced
flaky salt (or kosher salt) or fresh grated parmesan cheese
Instructions:
Add bacon to a large heavy-bottomed skillet with a lid. Heat to medium. Cook, stirring occasionally until crispy. Remove and set aside. (If not using bacon, skip this step).
Add oil to pan and heat to medium-high. Add onion and cook until translucent. Stir in garlic and cook an additional 20-30 seconds. If needed, deglaze with lemon juice.
Add in white beans and seasonings up to red pepper flakes if using.
Add kale and season lightly. Add 1 cup broth, cover and cook 3-5 minutes until kale is wilted.
Remove cover, stir, add bacon back to pan along with an additional 1/2-1 cup broth, depending on how brothy you want it. Taste for seasoning, season to taste and serve with crusty bread (below).
For garlic bread:
Preheat oven to broil. In a small bowl, combine melted butter or olive oil with garlic.
Brush over both sides of bread and top with flaky salt or fresh-grated parmesan cheese.
Bake in oven 2-3 minutes, watching carefully, until golden.
1 large bunch of kale (I prefer lacinato) or your favorite winter greens, finely chopped
1 1/2–2 cups low-sodium broth
Crusty Garlic Bread:
4 tbsp melted butter or olive oil
1 demi baguette, halved widthwise
1 large clove garlic, minced
flaky salt (or kosher salt) or fresh grated parmesan cheese
Instructions
Add bacon to a large heavy-bottomed skillet with a lid. Heat to medium. Cook, stirring occasionally until crispy. Remove and set aside. (If not using bacon, skip this step).
Add oil to pan and heat to medium-high. Add onion and cook until translucent. Stir in garlic and cook an additional 20-30 seconds. If needed, deglaze with lemon juice.
Add in white beans and seasonings up to red pepper flakes if using.
Add kale and season lightly. Add 1 cup broth, cover and cook 3-5 minutes until kale is wilted.
Remove cover, stir, add bacon back to pan along with an additional 1/2-1 cup broth, depending on how brothy you want it. Taste for seasoning, season to taste and serve with crusty bread (below).
For garlic bread:
Preheat oven to broil. In a small bowl, combine melted butter or olive oil with garlic.
Brush over both sides of bread and top with flaky salt or fresh-grated parmesan cheese.
Bake in oven 2-3 minutes, watching carefully, until golden.
