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I needed a really quick and nutritious recipe to make for dinner the other night. I found this filling delicious gluten-free recipe for hearty greens with tomatoes and white beans. This greens and beans recipe can be served over noodles or rice or on its own. This is one vegetarian recipe that is nutritious, filling and doesn’t disappoint.
To make this high-fiber, high-protein recipe you will need the following ingredients: fresh greens (think kale, Swiss chard, escarole, spinach, arugula), extra-virgin olive oil, shallots, fresh garlic, cherry tomatoes, canned white beans and Parmesan cheese.
Not only is this Mediterranean-inspired recipe delicious and easy to make, but full of healthy ingredients! Check out the health benefits of white beans, the health benefits of tomatoes and the health benefits of leafy greens. The comforting meal includes wholesome ingredients that are part of the heart-healthy Mediterranean Diet.
Serve the beans for lunch or dinner with your favorite side dishes.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
20 ounces (2 bags) hearty greens or 2 – 3 bunches (kale, Swiss chard, escarole, spinach, and/or arugula) 1/2 cup extra virgin olive oil (divided) 2 shallots, chopped 6 garlic cloves, roughly chopped 2 pounds cherry tomatoes, halved, or 2 pounds any tomatoes cut into bite-sized chunks 31 ounces (2 cans) cannellini beans or great northern beans, drained and rinsed Parmesan cheese, grated, for serving
Here’s how to make it:
Place a large pot of water on the stove on high to boil. When it starts to boil add your greens and simmer for 10 minutes. Drain. Use whatever kind of greens you like.
Place a large skillet on the stove on medium heat. Add 1/4 cup olive oil, shallots and the garlic. Cook for 5 minutes, stirring every now and then.
Add the tomatoes and salt and pepper, to taste, to the skillet. Cook for 10 to 15 minutes, or until the tomatoes are starting to break apart.
Add your greens to the tomato mixture and stir for 1 to 2 minutes.
Add the beans and the last 1/4 cup of olive oil. Gently stir for 1 to 2 minutes to warm the beans.
Serve in soup bowls over pasta or rice, if desired, sprinkled with the cheese. For some spice, you could add crushed red pepper flakes. For a vegan meal, omit the cheese or use vegan cheese. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
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Dining and Cooking