This post contains affiliate links. If you’d like to purchase a recommended product, please use the links to support this blog. It doesn’t cost you anything extra, it simply allows me to continue posting. Thank you for your support!

I came across a video of Rachael Ray talking about how one of her first meals as a child was beans and greens. It sounded so simple and so yummy that I knew I had to try it. It’s pretty much a staple side for me now with my Meditterean Diet.

Beans and Greens

Cuisine Mediterranean


  • tbs olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 bunch kale chopped
  • chicken broth
  • ½ tsp thyme
  • pinch red pepper flakes
  • 1 can cannellini beans drained and rinsed
  • grated parmesan


  • Heat oil in a large skillet over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more.
  • Add chicken stock, thyme, red pepper. Reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans and kale, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
  • Add kale, and stir slowly to wilt.

I like to eat it as is, but you can also serve it as a side perhaps alongside of a grilled piece of fish and some pita bread. Check out some of the other recipes I have here too for your to enjoy!

Love & Wellness,