Garlicky Kale with White Beans and Lemon

Garlicky Kale with White Beans and Lemon is so easy to make, and you can use it in many different ways. I love to enjoy it on toast, with rice, or in a bowl as is.

I photographed this recipe last year and almost didn’t post it because it’s kinda one of those no-recipe recipes, but I find myself making it all the time, so I figured it was time to share! There’s something so simple yet delicious about this Garlicky Kale with White Beans and Lemon!

Do you enjoy strong flavors? I love them. The more garlic and lemon, the better. Those flavors are what give this meal so much zing and will have you making it again and again.

Why Your Body Will Love This Kale and Beans Dish

• Vitamins and Minerals – Dark leafy greens are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer. It contains potassium, nitrates, and iron, which contribute to heart and blood health; vitamin K, magnesium, and calcium, which support strong bones; and Vitamin A and lutein, which support our eyes and vision.
• Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
• Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels.

Garlicky Kale, White Beans, and Lemon Ingredients and Substitutions 

• Kale – I’ve made this recipe using curly and Dino kale. Both taste delicious, but I think I slightly prefer the Dino kale because of its texture. If you don’t like kale or don’t have any, you can also use spinach, mustard greens, or collard greens. Really, it’s just your favorite green that can stand up to heat.
• White Beans – White beans are soft and creamy without adding too much of their own flavor. They go great with this recipe, and I don’t usually use any other type of bean. You can use chickpeas, butter, black, pinto, etc.
• Onion – Onion and garlic go so well together when cooked in the same pan. You can use any color onion you like or even a shallot.
• Garlic – Garlic really makes this dish so flavorful! You can use as much or as little as you want. I usually use about three cloves because I love garlic.
• Lemon – You can also use as much or as little lemon as you like. I use it a lot! I love the acidity it adds; it goes well with the garlic.
• Salt and Pepper – Salt and pepper are the only seasonings you need. They really help highlight all the other delicious flavors.

How To Make Garlicky Kale

This recipe is easy to make and only takes a few steps.

1. Start by adding a bit of oil to a pan, add in your onion, and cook until browned and softened.
2. Then, throw in your garlic and cook for another few minutes until fragrant.
3. Add in your beans, kale, and lemon juice, season with salt and pepper, and cook until everything is heated through. I don’t like to cook my kale too much; I like it to hold its texture and have a little bite to it, but by all means, cook yours to your preference.

Suggestions On How To Enjoy Your Garlicky Kale and White Beans

• Straight from the pan – I usually end up standing over the pan with a fork and eating it that way because it’s so good!
• On Toast – Sometimes, I’ll make some good sourdough toast with a little vegan butter and then top it with the garlicky kale, white beans, and lemon mixture. It’s great for breakfast or lunch.
• With Rice – I also like to eat my garlicky kale in a bowl with some rice. It helps make it a great meal for lunch or dinner.

How would you eat this Garlicky Kale with White Beans and Lemon?

Recipe Frequently Asked Questions

• How should I store it if I have leftovers? In an airtight container in the refrigerator for 3-4 days.
• Can I freeze it? I wouldn’t suggest freezing it because the kale might lose its texture, but you could always try!
• Can I use a green other than kale? Yes! I suggest any green that can withstand heat, such as spinach, collard, mustard, and beet greens.
• Can I use a bean other than white beans? Yes! You can really use any kind of bean you like. I prefer a bean with a mild taste.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Delicious Kale Recipes?

Sunshine Kale Salad

Chopped Kale Power Salad

Lemony Pasta with Kale

The Best Kale Chips

Kale Caesar Salad Pitas

Garlicky Kale with White Beans and Lemon

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4.8 from 17 reviews

• Author: She Likes Food
• Total Time: 20 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Garlicky Kale with White Beans and Lemon is easy to make and surprisingly flavorful!

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Ingredients

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• 2 teaspoons olive oil
• 1/2 medium sized onion, I like to use white or yellow, diced
• 2–3 cloves of garlic, minced
• 1 bunch Dino kale, or curly kale, washed and chopped
• 1 (15 oz) can white beans (great northern or cannelloni) drained and rinsed
• Juice of 1 lemon
• Salt and Pepper, to taste

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Instructions

1. Heat a large pan over medium heat and add the olive oil and onion.  Cook for 2-3 minutes, until onion is softened.  Add the garlic and cook another minute or 2, until fragrant.
2. Add in the kale, white beans and lemon juice.  Season with salt and pepper, to taste, and cook until everything is heated through.  I like to leave my kale with some texture so I don’t cook it all the way down.
3. Enjoy by itself, on toast, with rice or however you prefer!

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Lunch, Breakfast, Vegan
• Method: Stovetop
• Cuisine: American