Braised white beans and greens are nothing short of delicious! The addition of fennel and mushrooms with onion and garlic in this dish is crave-worthy. These beans are hearty and flavorful - and so healthy with the addition of kale and mustard greens. I love to make this ahead of time and then pack it for lunches, as it reheats really well!
Why This Recipe Works
- Loaded With Flavor and texture. There is just something about the combination of the fennel, mushrooms, onions, and garlic with the texture of the beans and greens! It's delicious!
- One Dish Meal! Make it all in one pot, and leftovers make the perfect lunches!
- Healthy. This dish is plant-based and meat-free, low in fat and calories, and loaded with vitamins and minerals, fiber, Vitamin A, and protein.
What You'll Need
Here’s what you’ll need to make white beans and kale with mustard greens:
- White Beans. I used navy beans here but any white bean will do. You could also use a lighter bean such as pinto too. To make this a quicker dish to prepare I used canned beans, but dried beans can be used and are just as tasty. See the notes in the recipe card for futher instructions.
- Greens. Kale and mustard greens were used but you can mix and match greens. I love the peppery tangy addition from the mustard greens paired with the kale.
- Extra Virgin Olive Oil
- Vegetables. Mushrooms and onion
- Stock. Vegetable stock or broth may be used.
- Garlic
- Herbs. Fresh parsley and sprigs of thyme were added, but other herbs fresh or dried can be added to your taste preferences.
For exact ingredient quantities, please see the recipe card below!
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Substitutions and Variations
- Spicy - of course you can add red pepper flakes a sprinkle of cayenne, or even saute a hot pepper in with the onion.
- Vegetables - additional vegetables, such as celery and carrots, can be added and sauteed with the onion. Sweet potato is really good in this as well. Cut the pieces into bite sized cubes and add with the greens. Simmer until the greens and sweet potato are done.
- Add a squeeze of lemon or lime juice for for even more freshness and brightness, if desired.
How To Make White Beans and Kale with Mustard Greens
Follow these simple steps to make the best white beans and greens!
Printable recipe card below.
- Step 1: Saute the vegetables, onion, and garlic.
- Step 2: Simmer the beans and stock until tender.
- Step 3: Add the greens cook simmer until tender.
- Step 4: Add the remaining ingredients. Adjust seasoning to taste and then serve.
How To Serve It
This is certainly a meal in one, but what else could you serve with it? Or, what happens if you have meat eaters in your house? Here are some ideas:
- Crusty Bread or Breadsticks - there is nothing better than soaking up the delicious juices with bread. Oh yeah.
- Fresh Green Salad - if you're looking for something fresh as a side, I suggest a tossed green salad with a simple vinaigrette dressing.
- Make it Meaty - if you have meat eaters in your house like I do, I would cook a simple protein on the side like a seared chicken breast or brown some chicken sausages and place them right on top of the beans. You could also pull apart rotisserie chicken and add to the beans - that's even easier!
Want more beans? Be sure to try this Italian Kale and White Bean Sausage Soup and this Ham and White Bean Soup Recipe!
Kori's Tips
- If you like a thicker dish, you can puree part of the bean mixture (BEFORE adding the greens and removing the thyme sprigs) with an immersion blender directly in the pot, or remove some to a separate blender and then return to the pot after blending.
Storage and Reheating Tips
- Leftovers. Once cooled transfer the leftovers to an airtight container and store in the fridge up to 4 or 5 days.
- Freezing. Freeze any leftovers in an airtight container for up to 4 months.
- Reheating. Reheat in your microwave over low heat, stirring frequently until warmed—anywhere from 1 to 3 minutes, depending on the size of your serving and the power of your unit.
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📖 The recipe.
Braised Mustard Greens Kale and White Beans
Braised white beans and greens are nothing short of delicious! They're hearty and flavorful - and so healthy with the addition of kale and mustard greens. I love to make this ahead of time and then pack it for lunches, as it reheats really well!
Ingredients
- 3 tablespoons olive oil
- 2 cups onion (small diced, about 8 ounces)
- 8 ounces mushrooms (thinly sliced)
- 1 cup fennel bulb (small diced, about 4 ounces)
- 1 teaspoon garlic (minced)
- 3 (15.5 ounce) cans navy beans (drained and rinsed; cannellini or other white bean is fine; see notes below if you want to use dried beans.)
- 32 ounces vegetable stock
- 3 to 4 thyme sprigs (leave as sprigs)
- 4 ounces kale (stems removed, thinly sliced and chopped
- 4 ounces mustard greens (tough stems removed, thinly sliced and chopped)
- 2 tablespoons white wine vinegar
- ½ ounce parsley (chopped)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, mushrooms, and fennel. Saute until translucent.
- Add in the garlic and cook until aromatic, about 1 minute.
- Add the beans, stock, and top with the thyme sprigs. Bring to a simmer, cover, and cook over low heat for 15 to 20 minutes.
- Remove the thyme stems. Stir in the kale and mustard greens. Increase the heat to medium and cook until the greens are very tender, roughly 10 to 15 minutes.
- Stir in white wine vinegar and parsley. Adjust salt and pepper to taste.
Video
Kori's Tips
- For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out the post above!
- VARIATIONS: Drained diced tomatoes would go really well in this dish as well as some dried basil and oregano. Cannellini, great Northern, or other white bean will work in this dish. Other vegetables, such as carrots and celery, may be added and sautéed with the onions.
- USING DRIED BEANS: You will need about 1½ dried white beans. Place the beans in a lidded container and cover with 2" of water. Cover and let sit overnight. Drain the soaked beans and add them to the pot with the stock and thyme. Bring the beans to a boil over high heat, immediately reduce the heat to a gentle simmer, and then cover the pot. Simmer the beans for about 60 to 90 minutes or until very tender. Continue with the rest of the recipe.
- TIPS: If you like a thicker dish you can puree part of the bean mixture with an immerson blender directly in the pot, or remove some to a separate blender and then return to the pot after blending.
- SERVING SUGGESTIONS: Serve with a garnish of fresh parsley and a sprinkle of parmesan cheese if desired—this dish pairs really well with crusty bread or breadsticks and a fresh green salad.
Nutrition
Calories: 117kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 481mgPotassium: 419mgFiber: 3gSugar: 5gVitamin A: 2944IUVitamin C: 41mgCalcium: 97mgIron: 1mg
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