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rachael ray beans and greens feat

Rachael Ray Beans and Greens Recipe

You start by sautéing onion and garlic until fragrant before adding your beans and greens, like spinach or escarole, into the skillet.
Adding chicken stock or broth and letting it simmer helps meld the flavors beautifully, making it taste like it's been cooking all day.
I love how simple yet fulfilling this recipe is, and my tip for you is to use fresh greens for a more vibrant taste!
 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4

Ingredients

  • 2 tbsp Olive Oil
  • 1 Onion chopped
  • 4 cloves Garlic minced
  • 2 cans Cannellini Beans 15 oz. each
  • 1 head Escarole chopped
  • 2 cups Chicken Stock
  • 1 Lemon juiced
  • Salt to taste
  • Pepper to taste

Instructions

  • Heat olive oil in a large skillet over medium heat.
  • Add chopped onion and minced garlic.
  • Cook until the onion is tender.
  • Add the escarole to the skillet.
  • Stir until the greens wilt slightly.
  • If using frozen spinach, allow a few extra minutes.
  • Pour in the chicken stock.
  • Bring the mixture to a simmer.
  • Let it cook for about 5 minutes or until heated through.
  • Add the cannellini beans to the skillet.
  • Stir to combine thoroughly.
  • Season with salt and pepper to taste.
  • Squeeze fresh lemon juice over the dish.
  • Give it one final stir and serve hot.