Beans and Greens

Beans and Greens Recipe
Prep time
Cook time
Total time
Serves: 6
  • 1 16-oz can organic white beans (Great Northern or Cannelini)
  • 2 Tbsp. organic extra virgin olive oil
  • ½ c. organic chicken broth
  • 6 pieces organic sundried tomatoes, chopped
  • 4 cloves organic garlic, sliced
  • 6 c. chopped organic kale, cut into 1 inch pieces
  1. In a large saucepan, bring 2 quarts spring water to a boil. Add greens and cook about 5 minutes until crisp-tender and bright green. Drain greens and set aside. Return saucepan to burner. Add chicken broth and heat over medium-high. Add garlic and cook 2 minutes. Stir in beans and cook for 6-8 minutes. Add sundried tomatoes and cook one additional minute. Return greens to saucepan and cook just until heated through (about 2 minutes). Drizzle with extra virgin olive oil and serve.

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Nutrient Information Per Batch

1034.12 kcal Calories, 914.12 mg Calcium, 148.59 g Carbohydrate, 0 mg Cholesterol, 33.27 g Total Fat, 31.56 g Fiber, 22.11 mg Iron, 395.7 mg Magnesium 4420.94 mg Potassium, 51.08 g Protein,13.25 mcg Selenium, 485.56 mg Sodium, 6.1 g Sugars, 7.35 mg Zinc, 4.85g Saturated fat, 0 trans Fat, 21.14 g Monounsaturated fats, 5.19 g Polyunsaturated fats, 61917.5 IU Vitamin A, 1.63 mg Vitamin B6, 0.12 mcg Vitamin B12, 490.85 mg Vitamin C, 0 IU Vitamin D, 7.62 Vitamin E, 3319.73 mcg Vitamin K, 420.2 mcg Folate,0.97 mg Vitamin B1(Thiamin),7.35 mg Vitamin B3(Niacin),0.8 mg Vitamin B2(Riboflavin), 5508.24 mcg Lycopene, 159163 mcg Lutein and Zeaxanthin, 1.21 g ALA, 0 g EPA, 0 gDHA,735.34 mg Phosphorous, 5.87 mg Manganese, 0 mcg Alpha carotene, 37152 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Molds
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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