top of page

Braised Beans & Greens

  • Writer: Dr. Morgan Winton, ND
    Dr. Morgan Winton, ND
  • Feb 25, 2022
  • 2 min read

I sure am happy to be a little bit out of lockdown in Toronto, and happy that it's not so frigid too! I guess those are things for my gratitude jar today :)

I've been doing really well at planning & cooking meals lately (or I completely drop the ball and we get take out). This was a new recipe I tried that was a family favourite (even with my 11 year old and my McDonalds loving husband). It's full of fibre & nutrients, and is super budget friendly. I really enjoy cooking most of the time, and love sharing good healthy recipes. I hope you enjoy this as much as we did.


This recipe is slightly adapted from the New York Times - Braised Beans & Greens

1/8 cup olive oil

1 small fennel bulb - diced, trimmed, cored and small-diced

1 small yellow onion - diced, small-diced

2 teaspoons minced fresh rosemary and/or thyme

5 garlic cloves - minced

1/4 teaspoon red-pepper flakes

1 large bunch of kale

2 (15-ounce) cans cannellini beans, rinsed

2 cups low-sodium vegetable or chicken broth

salt and pepper to taste

1 tablespoon lemon juice

3 tablespoons grated Parmesan


- Saute onion and fennel in olive oil until softened. Add garlic and continue to saute for about 2 minutes.

- Add chopped kale and stir it all together until the kale is wilted

- Add in red pepper flakes

- Add cannellini beans & broth and simmer for 10-15 minutes

- Add salt & pepper to taste.

- Add lemon juice & grated parmesan just before serving


I served it with some homemade bread - but it could be eaten on its own or with some gluten free crackers if that's more your style!




Comments


Commenting on this post isn't available anymore. Contact the site owner for more info.

Subscribe Form

©2025 by Dr. Morgan Winton, ND

bottom of page