Garlicky Beans & Greens

5 from 2 votes

My beans and green stew is one of the easiest dinner's you'll ever make, but it's so delicious and incredibly comforting! Made with hearty kale and white beans simmered in garlicky broth and a touch of wine, a big bowl of this stew with a piece of crusty bread is absolutely heavenly on a chilly day!

Prep Time5

Cook Time25

Total Time30

Course: Entree, Main

Cuisine: American, Italian

Servings:

Calories: 329kcal

Author: Alissa Saenz

Ingredients

2 tablespoons olive oil
1 small onion, diced
5 garlic cloves, minced
¼ cup dry white wine
1 medium bunch curly kale, stems removed and leaves torn into bite-sized pieces
1 (15.5 ounce/439 gram) can cannellini beans, drained and rinsed
1 cup vegetable broth
Pinch red pepper flakes, or to taste
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about five minutes, stirring occasionally, until it starts to soften and become translucent.
Add the garlic and cook it with the onion for about one minute, until it becomes very fragrant, stirring constantly.
Add the wine to the pot. Raise the heat and bring it to a boil, the lower the heat and let it simmer for three to four minutes, until it reduces by about half.
Stir in the kale, beans, broth, and red pepper flakes. Raise the heat and bring the broth to a boil. Stir the ingredients to help the kale begin to wilt as the broth heats up.
Lower the heat until the broth is just at a simmer, then cover the pot. Let the mixture simmer for about fifteen minutes, until the beans have softened a bit and the kale is tender, occasionally uncovering the pot to stir the ingredients.
Remove the pot from heat. Stir in the lemon juice, lemon zest, salt and pepper.
Ladle the stew into bowls and serve.

Nutrition