Skillet
Garlic greens with white beans
Escarole or chard cooked down with garlic and chili, then mixed with white beans and a little of their liquid. Ten minutes of active cooking, with bread on the side.
Allergens: None in the skillet. Bread on the side contains wheat unless you choose another loaf.
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 large bunch escarole, chard, or kale, chopped (about 8 cups)
- 1/2 teaspoon kosher salt
- 1 can (15 oz / 425 g) white beans, with their liquid
- 1 lemon
- Black pepper
- Crusty bread, for serving
Method
- Warm the oil in a wide pot over medium heat. Add garlic and pepper flakes and cook until the garlic is fragrant and just starting to color, about 1 minute. Do not let it brown hard.
- Add the greens in handfuls with the salt, stirring as they wilt. Cook 4 to 6 minutes, until tender. Kale needs the longer end; escarole is quicker.
- Stir in the beans and about half of their can liquid. Simmer 3 minutes so the beans warm through and the sauce looks silky, not watery.
- Finish with the juice of half the lemon, and more if you want it brighter. Serve with bread and the remaining lemon at the table.
Kitchen notes
- The bean liquid is the sauce. If your can was drained already, add 1/3 cup water instead.
- Leftovers keep 3 days. They are good cold on toast or warmed in the same pot.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow a qualified clinician.