Beans n greens
With the pan

I used to work at a restaurant that sourced all of their ingredients from local farms and suppliers. The menu changed daily based on the produce that the chef would receive every morning, meaning I got to sample a variety of fresh and genuine Italian fusion dishes. It was probably one of my favorite jobs simply because of this!

One of my favorite dishes that was fairly regular on the menu was Beans and Greens. This appetizer was never the same because the chef liked to use whatever greens were “leftover” from the morning’s drop-off. He also varied the type of bean used.  My version of the recipe calls for kale and white beans since those are my favorites, but I think it would work with any variation of leafy green or type of bean.

This is one of my go-to dinners for when I am feeling a bit lazy but still want something healthy and satisfying – perfect for that post holidays meal.  This is fine on its own or as a side dish. I also enjoy it on toast for something that is more filling.

Chopped kale
Cooking garlic
Hot pepper and garlic
Mashed beans
More mashing
Add the kale
Final beans


  • 2 tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • ¼ tsp red pepper flakes
  • One can of white beans or beans of choice (approximately 1 cup), drained and rinsed
  • ½ tsp sea salt
  • 1 tbsp lemon juice
  • One bunch of kale or greens of choice, roughly chopped (approximately 3 cups)
  • Salt and pepper to taste

Heat olive oil and garlic and allow to cook on medium-low heat for about two minutes or until garlic begins to turn golden brown. Add red pepper flakes and white beans and continue to cook for another 2 minutes.  Carefully crush the softened beans with a wooden spoon, so they begin to form a mash.

Add sea salt, lemon juice, and kale. Cook on low-medium heat until leaves are soft, about 5 minutes. Remove from heat and add salt and pepper to taste.

With a fork
Lots of beans and greens
Black background

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