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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