Winter Greens and White Bean Skillet with Lemon

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups mixed winter greens (kale, chard, spinach), chopped
• 1/2 teaspoon red pepper flakes
• 1/2 cup vegetable broth
• 1 lemon, zested and juiced
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons pine nuts, toasted (optional)
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until translucent, about 3 minutes.
3. 3 Stir in garlic and red pepper flakes, cooking for another minute.
4. 4 Add white beans and winter greens, stirring to combine.
5. 5 Pour in vegetable broth, cover, and let simmer for 10 minutes until greens are tender.
6. 6 Stir in lemon zest and juice, seasoning with salt and pepper to taste.
7. 7 Serve garnished with toasted pine nuts and fresh parsley.

Equipment

• Large skillet
• Cutting board
• Chef’s knife
• Measuring cups and spoons

Variations

• Add a can of diced tomatoes for extra flavor.
• Incorporate chickpeas for additional protein.

Substitutions

• Substitute pine nuts with almonds or walnuts if preferred.
• Use any mix of winter greens available.

Pairings

• A glass of crisp white wine or a sparkling water with lemon.
• A side of roasted sweet potatoes.

Nutrition

Tips

• For a heartier meal, add cooked quinoa or farro.
• If greens are tough, massage them with a bit of salt before cooking to tenderize.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Pairs wonderfully with crusty bread or a simple grain salad.
• A sprinkle of feta cheese adds a tangy kick.

FAQ