Sautéed Beans and Greens with Lemon Zest

I often rely on beans to make meat-free dishes more substantial and protein-rich. They tend to play a supporting role and only occasionally show up in recipe names. But here they’re a key ingredient—and why shouldn’t they be? Beans absorb flavors beautifully and add a creamy richness to many meals. I recommend eating this bean-hearty dish, which is more stew than soup, with thick slices of crusty bread so you can sop up all the flavors.

Prep to table: 25 minutes | Serves: 3 to 4

Ingredients

¼ cup olive oil
2 leeks, thinly sliced
2 teaspoons dried rosemary
8 garlic cloves, chopped
½ teaspoon salt, plus more to taste
¼ teaspoon red pepper flakes
4 cups chopped spinach or kale, or both
1 (15-ounce) can cannellini beans, drained and rinsed
1½ cups vegetable broth
¼ teaspoon freshly ground black pepper, plus more to taste
Zest and juice of 1 lemon
¼ cup grated Romano or Parmesan cheese

Serving suggestion

Thick slices crusty bread, toasted

Heat the olive oil in a large sauté pan or skillet over medium heat. Add the leeks and rosemary and cook, stirring often, until soft, 4 to 6 minutes. Add the garlic, salt, and red pepper flakes and cook for 1 minute.

Add the greens in handfuls, cooking and stirring until the leaves wilt.

Add the cannellini beans, broth, and black pepper, and stir until combined. Bring to a boil, and then lower the heat and simmer until the liquid thickens, 6 to 8 minutes.

Remove from heat and stir in the lemon juice, lemon zest, and Romano cheese. Taste and add more salt and black pepper, if you’d like.

Serve with slices of toasted bread.

Easy ingredient swaps