Lemony White Beans with Garlicky Greens

Lemony White Beans with Garlicky Greens

A weeknight dish that asks very little and gives back a lot: creamy beans warmed in olive oil, bright with lemon, folded into greens that have been wilted in garlic. It is the kind of cooking that feels like someone looked after you, even when you made it yourself after a long day.

You need

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 bunch lacinato kale or Swiss chard (about 8 oz / 225 g), stems removed and leaves torn
• 1 can (15 oz / 425 g) cannellini beans, drained and rinsed
• 1/2 cup (120 ml) low-sodium vegetable or chicken broth
• 1 lemon, zested and juiced (about 2 tablespoons juice)
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• Crusty bread, for serving

Method

1. Warm the olive oil in a large, wide skillet over medium heat, about 2 minutes. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is pale gold and fragrant, about 1 to 2 minutes. Do not let it brown or it will turn bitter.
2. Add the greens in handfuls, tossing with tongs as each one wilts before adding the next. Once all the greens are in, cook 3 to 4 minutes until tender but still bright green, adding a splash of water if the pan looks dry.
3. Add the beans, broth, and 1/2 teaspoon salt. Stir gently and simmer for 4 to 5 minutes, until the broth has reduced by about half and the beans are hot and a little creamy at the edges. Mash a few beans against the side of the pan with your spoon if you want it thicker.
4. Take the pan off the heat. Stir in the lemon zest and juice, then taste and adjust with more salt and a good grind of black pepper.
5. Spoon into bowls, drizzle generously with olive oil, and serve warm with crusty bread to mop up the juices.