Beans and Greens

Name: Beans and Greens
Cuisine: Mediterranean
Ingredients: 1 1/2 cups cooked cannellini beans; 3 cups packed fresh or frozen kale; 2 medium carrots; 2 garlic cloves; 2 large shallots; 1 teaspoon dried thyme (or 2 sprigs fresh thyme); 2 tablespoons olive oil; 1 cup stock (or water); 1 tablespoon lemon juice; 2 tablespoons parmesan cheese (for ages 12 months +); 2 apples (optional)

4 steps

Updated at: Mon, 05 May 2025 00:12:00 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories212.8 kcal (11%)

Total Fat9 g (13%)

Carbs25.1 g (10%)

Sugars3.7 g (4%)

Protein10.3 g (21%)

Sodium195.4 mg (10%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupscannellini beans

1 teaspoondried thyme

or 2 sprigs fresh thyme

2 tablespoonsolive oil

1 cupstock

or water

1 tablespoonlemon juice

2 tablespoonsparmesan cheese

for ages 12 months +

2apples

optional

Instructions

Step 1

Wash and chop the kale, discarding woody stalks, Wash, dry, peel, and cut the carrots into age-appropriate sizes. Peel and mince the garlic and shallots. Pick the thyme leaves from their woody stems.

Step 2

Warm the oil in a pot set on medium heat. When it shimmers, add the carrots, garlic, and shallots and stir to coat. Cook until soft, about 5 minutes. Add the thyme. Cook until fragrant, about 1 minute. Add the beans and stock. Stir to combine. Sprinkle the kale on top. Cover the pot and cook until the kale is wilted and soft, about 10 minutes.

Step 3

Uncover the pot and simmer until the liquid has reduced, about 5 minutes more. Turn off the heat. Stir in the lemon juice.