Be sure to serve this with a side of my crusty No Knead Bread to help sop up that delicious sauce!
Greens and Beans
There’s something so satisfying about a side of protein-packed beans with a hearty mix of greens. The garlicky, brothy, well-seasoned sauce has a combination of flavors that are well rounded and complete, it’s truly hard to put your fork down! It’s easy to transform this into a meal instead of a side dish as well, especially if you add some chicken or sausage to the mix, which is easily done. I also have a great collection of proteins that pair perfectly with this, be sure to check that out below, along with my PRO tips, don’t miss those!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook the bacon and set aside. Chop once cooled. Deglaze the skillet with white wine and reduce by half.
Add bacon drippings and onions. Soften, then add garlic and cook 1 more minute. Add seasonings and chicken broth. Bring to a boil, then reduce to a simmer.
Add white beans and simmer for 5-6 minutes. Add kale, cover, and let wilt.
Add spinach, cover, and let wilt. Stir to combine. Top with freshly squeezed lemon, grated Parmesan cheese, and chopped bacon. Serve with freshly cracked pepper and extra lemon wedges.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Kale in particular holds up well when frozen.
What to Serve with Beans and Greens
Tried This Recipe?
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Large/Wide Skillet– Similar to the one pictured in this recipe. Garlic Twister– Fresh garlic in this recipe is better than jarred. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
