Garlicky Kale with White Beans and Lemon is so easy to make, and you can use it many different ways! I love to enjoy it on toast, with rice, or just in a bowl by itself.
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 gives this meal so much zing and will having you making it again and again.
Garlicky Kale, White Beans and Lemon Ingredients and Substitutions
- Kale – I have made this recipe using both curly kale and Dino kale. Both taste delicious but I think I slightly prefer the Dino kale because it has a slightly better texture. If you don’t like kale, or don’t have any, you could also use spinach, mustard greens or collard greens. Really, 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. If you prefer, you could use chickpeas, butter beans, black beans, pinto beans, etc…
- Onion – Onion and garlic just go so well together when cooked up 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 3 cloves because I love garlic.
- Lemon – You can also use as much or as little lemon as you like. I use a lot! I love the acidity it adds and 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 really easy to make and there are just a few steps.
- Start by adding a bit of oil to a pan, add in your onion, and cook until browned and softened.
- Then throw in your garlic and cook for another few minutes until fragrant.
- 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
- Honestly, 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 – Another way I like to eat my garlicky kale is 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 stand up to heat, such as spinach, collard greens, mustard greens, beet greens.
- Can I use a different bean 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
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Garlicky Kale with White Beans and Lemon
- Total Time: 20 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Garlicky Kale with White Beans and Lemon is easy to make and surprisingly flavorful!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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
Very nice recipe. I tried it just the way you say, but with a bit more liquid on a spaghetti bed with real grated parmesan topping. And toasted French bread. And glass of Chianti [maybe two].
Sounds like the perfect way to enjoy it!
Wow, just wow! I cannot believe I had not tried this combo before, so simple and yet so delicious and filling. Thank you for sharing receipe.
Thank you so much for the kind words, Micaela! I’m so glad you enjoyed it! <3
I love these type of recipes–where depending on what’s there, you can simply and nutritiously clear out the pantry/refrigerator.
So, given the above, I cannot rate EXACTLY this recipe because while I followed the instruction for sauteeing the kale and I used white beans I made in the instant pot, I did add roasted butternut squash and made a garlic/lemon/dijon vinaigrette to pull it all together.
In the future, I might add goat or feta for a little zhuzh.
Bowl of yum I can feel good about.
I love that, Kathleen! Inspiring a delicious sounding meal is just as nice as you making my recipe! 🙂
I eated itttt xD and it was deliciouso
I started the Mediterranean diet and this was one of the first recipes that I made. It’s delicious. I made either into 4 lunch servings, with 2 being served with quinoa and the other 2 with grilled chicken. Such a fantastic dish. Thank you.
I’m so glad you enjoyed it, Heather!! And I love the idea of serving it over quinoa or with chicken 🙂
I’ve made a version of this for years; your idea of lemon juice really takes it to the next level. We eat this with parathas (a type of Indian flatbread) and yogurt. Easy, delicious, and good for you!
Awesome! I’m so glad you loved the addition of the lemon! When in doubt, always add lemon haha 🙂
Loved this. Used extra onion, garlic, and lemon. Can’t be too lemony for me! Thank you for this delicious recipe!
Same here, haha! I’m so glad you enjoyed it!
Great dish for diabetics who watch sugars. Awesome tasting dish!
I’m so glad you enjoyed it!
Loved it! I used red onion because it was what I had on hand, and I used thinly sliced garlic instead of minced, but otherwise followed the recipe exactly. It was a perfect side dish for our salmon dinner. Very flavorful! Will definitely be in our regular side dish rotation.
That is so nice to hear, Ginny!! It’s one of my favorite dishes too!
This recipe was beautiful and I think everything was looking delicious. However it was unpalatable with the lemon juice. Lemons come in various sizes so maybe mine was just too large? Would like to see a volume measurement for the lemon juice. I will try the recipe with chicken broth and see how that fairs.
Hi Brittny, I’m so sorry it was too lemony for you! If you do make it again, I would suggest adding half a lemon first, giving it a taste and then deciding if you want more. I hope that helps!
This is a great, easy kale dish to make! Can be a side or a meal! Thanks for sharing!
I’m so glad you enjoyed it, Andrea!!
This is delicious — especially served on some hearty toast. The only things I did differently were to use spinach (my kale had gone bad) and I zested the lemon and added that to the recipe because I love the extra kick. Thanks for a recipe that will be added to our rotation!
Thank you for the kind words, Michele! I’m so glad you enjoyed it!!
Great flavors and very easy. I served it over pasta and wished it included more sauce. I imagine having it with rice would be the same. Thoughts on how to adjust in that way?
Thank you for the feedback! If I was serving this over pasta, I would probably add some extra olive oil, lemon juice and a splash of tamari or soy sauce to help make more of a sauce. It might sound strange adding soy sauce, but it’s a liquid so it helps make the sauce and it adds a really nice salty flavor. I hope that helps!
I made this tonight and it was super good! I added lots of garlic (garlic lover here) and had it with just plain rice however felt it needed some kind of sauce. I just added a dash of soy sauce and kewpie Mayo and it was delicious!
I’m so glad you enjoyed it, Ashley! Garlic lover here too 🙂
Do you drain the white beans?
Yes!
I assume you drain the beans?
Yes, drained and rinsed
Love this recipe and make it often but I have never tried with lemon before. It’s really good!
Lemon makes everything better! 🙂
I just made this, and it was excellent! The addition of the white beans and lemon were a big improvement in the way I usually just saute it with garlic. Some recipes call for topping with balsamic vinegar, which I’ve done. This time, I gave it a light drizzle of Trader Joe’s balsamic glaze which worked well here. Happy, healthy eating in the new year!
I’m so glad you enjoyed it! It’s one of my favorite ways to eat kale 🙂
So good!
Served this over homemade thick-sliced toasted bread.
Love it so much that I am sharing the recipe with a link to your page in my Newsletter.
That’s so great to hear!!
Made this tonight and really enjoyed it! Love that it’s so quick, easy and healthy. I used leek instead of onion, and also added 2 fresh red chillis chopped up, which added more colour (looks really pretty!) Served with toast and butter. Yummy 🙂
So glad you liked it! I’ve been making it a lot lately 🙂