01
Step 1
Heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and cook for 1 to 2 minutes, stirring often, until fragrant but not browned.
White Beans with Garlic and Greens
Tender white beans sautéed with garlic, leafy greens, and olive oil.
A simple one-pan meal of creamy white beans, garlic, and leafy greens finished with lemon and olive oil.
By Jentezen Reed, Ph.D.
October 8, 2026
Blue Regions contributor
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Difficulty
Easy
About this recipe
Beans and leafy greens are common in traditional Mediterranean cooking, including food patterns associated with Ikaria. This version is a simple home-style preparation rather than a traditional regional recipe. The beans are warmed with garlic and olive oil, then finished with greens and lemon for a fresh, savory meal.
What you'll need
Ingredients
Servings
4
- 2 tbsp
- 4 cloves
- 4 cups
- 2 15-ounce cans
- 1/2 cup
- 1/2 tsp
- 1/4 tsp
- 1 tbsp
Let's cook
Step-by-step instructions
02
Step 2
Add the chopped greens and cook for 2 to 3 minutes, stirring, until they begin to wilt.
03
Step 3
Add the white beans and vegetable broth. Stir gently to combine.
04
Step 4
Cook for 6 to 8 minutes over medium-low heat, stirring occasionally, until the beans are heated through and the greens are tender.
05
Step 5
Season with salt and black pepper. Taste and adjust the seasoning as needed.
06
Step 6
Remove from the heat and stir in the lemon juice if using.
07
Step 7
Serve warm with an extra drizzle of olive oil if desired.
Nutrition
Nutritional information
Calories
267
Protein
11g
Carbohydrates
35g
Fat
11g
Fiber
10g
Kitchen notes
Notes
Cannellini or other cooked white beans work well. If using canned beans, drain and rinse them before cooking. Sturdier greens such as kale may need a few extra minutes to soften.
Tips
Slice the garlic thinly and cook it gently so it becomes fragrant without browning too much. Add the greens in batches if the skillet is crowded.
Substitutions
Kale, Swiss chard, or spinach can be used as the greens. Cannellini beans can be replaced with great northern or navy beans. Lemon juice can be replaced with a small amount of red wine vinegar.
Serving suggestions
Serve warm with whole-grain bread, roasted vegetables, or a simple tomato salad. A small drizzle of extra-virgin olive oil and a squeeze of lemon can be added just before serving.
Related reading
More from Blue Regions
Our Editorial Standards
Blue Regions reviews recipes and related content before publication and makes corrections or updates when needed. Nutrition information, where provided, is an estimate and may vary. We may use AI tools to assist with writing and visual content. Some images may be AI-generated illustrations rather than photographs of the actual dish. We remain responsible for the content we publish.
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