I am head over heels in love with garlic.
The kid and the husband aren’t bad either.
I also happen to like leafy greens. And beans, well…. let’s just say, I hold them in high regard. They’re so super tasty, packed with protein, fraught with fiber, and the tiny human adores them even more than me, which is saying a lot. In fact, beans just might be her favorite food. She pops them like they’re M&M’s, which she also ingests at an alarming rate.
Seriously, I’ve had to teach the kid to “chew, chew, chew, swallow” before she shovels in another fistful. Ave packs it in quicker than she can consume it. The apple does not fall far from the tree.
In any event, my stepmother, knowing my love of garlic and greens and Ave’s genuine infatuation with beans, made us a plentiful pot of “greens and beans” the last time we were in town. It was delicious, and we’ve both been obsessed ever since.
My colon has never been cleaner either, which speaks volumes about the heartiness and healthiness of this recipe, especially since I already eat a crapton of fiber on a regular basis, puns totally intended. This is a meal you feel good about consuming while you’re eating it, an hour later, and even a day later.
Not only is this recipe bursting with nutritional goodness, the tastiness of the greens and beans boast a gorgeous garlic flavor, making you want to lap up every ounce of liquid left in the bowl. I’m speaking from experience here.
With just a little bit of kitchen savvy, you can easily turn the leftover broth, bits, and bobs into potato soup the next day. After all, you don’t want to waste that garlicky goodness. Two meals for the price of one. You’re welcome.
- 3 Tbsp. Olive Oil
- 2 Bunches of Greens (I use Bok Choy and Swiss Chard for variety)*
- 1/3 cup Garlic, chopped and divided
- 4 cups Vegetable Stock
- 1/2 tsp. Salt
- Sprinkle of Black Pepper
- 1/8 tsp. Red Pepper flakes
- 2 15 ounces cans Cannellini Beans, drained and rinsed
- Rinse your greens and using your hands tear the stems apart from the leaves (you can cut the stems with a knife as well, although it'll take you twice as long and it's not necessary for them to be exact). With a knife, cut the stems into 1/2 inch pieces. Julienne the green leaves.
- Add olive oil to a large stock pot over medium heat. Once the oil is hot, add HALF of your chopped garlic and all the stem pieces. Let cook for 7 to 10 minutes until the stems are translucent.
- Add stock and the rest of the ingredients to the pot (julienned greens, the rest of your garlic, salt, pepper, red pepper, and beans). Cover and reduce heat to low, cooking for an additional 30 minutes and stirring occasionally. Taste and garish with additional salt and pepper if necessary.
- You can use whatever greens you have handy or prefer. Some options in addition to bok choy and swiss chard are kale, collards, and mustard greens.
- To make potato soup out of the leftovers, add four cups of peeled, diced potatoes to the leftover broth in your stock pot. It's fine if there's still some beans and greens too. Add enough liquid (more veggie stock and/or water) to mostly cover the diced potatoes. Bring to a boil and then reduce the heat to low and simmer until potatoes are soft and able to be easily pierced with a fork. Using an immersion blender, blend the ingredients. Once smooth, slowly add milk until soup reaches desired consistency. Taste the soup and add salt and pepper as necessary. Garnish with cheddar cheese.
Do you puffy heart garlic too? What kind of greens are your favorite?