When Chef Sara Jenkins wrote that Beans and Greens is "a cornerstone of the Mediterranean diet and a classic combination that can be made a thousand ways depending on what’s on hand," it got us thinking... of rich chicken stock with roasted cabbage and chickpeas, of broccoli rabe in Parmesan broth with Gigante beans, of Le Puy lentils in beef stock with kale.
But it also had our minds whirring through all the other dishes that technically include a legume and a green vegetable, but that stretch the traditional "Beans and Greens" meaning. In the 13 recipes below, we work with the stock-legume-green triad, but add tomato sauce, sweet potatoes, and sausage, or leave the greens raw, or dump in noodles, or serve over rice.
These recipes might not all be Beans and Greens as Mediterraneans know them, but they're flexible, winterized, and wholly satisfying all the same.
And, if you're not finding quite what you're looking for here, may I suggest Braised Escarole with Beans, adapted by Molly Wizenberg from Molly Stevens' book All About Braising?
What's your favorite way to combine beans and greens? Tell us in the comments below.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
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Written by: Sarah Jampel
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