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5 from 4 votes

White Beans and Greens


  • 1/4 cup extra virgin olive oil
  • 10-12 cups chopped greens choose 2-3 of the following: spring mix, romaine, curly endive, escarole, baby arugula, or spinach
  • 3-4 garlic cloves minced
  • 4 cups cooked white beans rinsed
  • 1/3 cup grated Parmesan or Pecorino
  • juice of 1 lemon
  • salt and pepper to taste


  • Heat the oil in a large skillet over high heat until it shimmers and then heap the greens into the pan. Put a lid on the pan to help the greens wilt a little.
  • After 2 to 3 minutes of cooking, check to see if the greens have wilted. If so, add the garlic, beans, and cheese and stir to combine. Add a 2-3 tablespoons of water and cook for another minute or two, until the greens are tender and the liquid in the pan has coalesced into a creamy sauce.
  • Add the lemon juice, a little salt, and 6 or 7 turns of a pepper grinder. Taste and adjust the seasonings until you're pleased.
  • Serve hot or at room temperature.