This is the kind of meal that makes a bag of greens feel like a plan rather than an afterthought. It takes about 25 minutes, serves three to four, and is naturally vegan when you finish it with olive oil instead of cheese.
Set out the basics
Gather two 15-ounce cans of cannellini beans, drained; four cups of chopped kale or spinach; two minced garlic cloves; and one cup of vegetable broth. You’ll also need one tablespoon of olive oil, half a teaspoon of dried oregano, one lemon, and salt and black pepper. Toasted bread is optional, but it makes the saucy beans easier to serve.
Build flavor in one pan
Warm the olive oil in a large skillet over medium heat, then cook the garlic and oregano for about 30 seconds, just until fragrant. Add the beans and broth, season lightly, and simmer for eight to ten minutes, stirring once or twice so some beans break down and thicken the liquid. Fold in the greens and cook until just wilted.
Add lemon at the end
Turn off the heat and stir in the juice of half a lemon, then taste before adding more salt or lemon. Spoon into shallow bowls with black pepper and a little extra olive oil. Use tender spinach in spring or sturdy kale when the weather turns cool; either way, put the skillet on the table while it’s still steaming.