Description
A vibrant and healthy Mediterranean dish featuring white beans and fresh greens sautéed with garlic, onion, and cherry tomatoes, finished with lemon juice and optional feta for a flavorful vegetarian meal perfect as a main or side.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small red onion, sliced
- 1 (15 oz) can cannellini or great northern beans, drained and rinsed
- 4 cups fresh spinach or chopped kale
- ½ cup cherry tomatoes, halved
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Juice of ½ lemon
- 2 tablespoons crumbled feta cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering.
- Sauté aromatics: Add the minced garlic and sliced red onion to the skillet and cook for 2–3 minutes until fragrant and softened.
- Add beans and tomatoes: Stir in the drained white beans, halved cherry tomatoes, crushed red pepper flakes (if using), and dried oregano. Cook for another 2–3 minutes until the tomatoes soften and the beans are heated through.
- Cook the greens: Add the fresh spinach or chopped kale to the skillet. Stir frequently and cook until the greens have wilted, approximately 2–4 minutes.
- Season and finish: Season the mixture with salt and black pepper to taste. Remove the skillet from heat and squeeze in the juice of half a lemon to brighten the flavors.
- Garnish and serve: Sprinkle crumbled feta cheese on top, if desired, and garnish with freshly chopped parsley before serving.
Notes
- This dish works wonderfully as a hearty vegetarian main course or a flavorful side dish.
- Serve alongside crusty bread, over rice, or with grilled fish or chicken for a complete meal.
- Feel free to substitute spinach with kale or Swiss chard depending on seasonal availability.
