There are some recipes that are simple yet simply delicious. Vegan Greens and Beans are garlicy, zesty, and filling. This upstate New York specialty is incredibly popular and for good reason- it’s comforting and satisfying.
The “green” in this recipe is escarole. A slightly bitter yet tender leafy vegetable that is a member of the chicory family that also includes endive. The outer leaves tend to be more bitter and the lighter colored inner leaves are more tender. This healthy green is perfect for sautéing.
Then, you have the “beans.” In this case, cannellini are the bean of choice. These white beans are mild in flavor and provide protein and are a great source of fiber. They will leave you full without breaking the bank.
Here is precisely what you will need to make Vegan Greens and Beans:
- Escarole
- Cannellini Beans
- Garlic
- Vegan Parmesan
- Panko
- Pickled Peperoncini
Did I mention that this was an incredibly easy recipe?! But don’t let the lack of ingredients fool you into thinking that it will taste bland. This plant-based recipe is sure to delight.
One ingredient that provides huge flavor is the sliced pickled peperoncini. It adds zest and a slight kick to this mild dish. Chances are, you will find yourself adding more and more, each time to you make these greens and beans. Their flavor can’t be beat.
This tasty recipe can’t be missed. Vegan Greens and Beans are sure to become a family favorite that can be made in a moment’s notice. Plus, you never have to worry about eating enough “greens.” Enjoy!
- 1 Large Onion (Sliced)
- 3 Cloves Garlic (Minced)
- 2 Bunches Escarole (Chopped)
- 1 Cup Vegetable Stock
- 1 Tbsp Miso Paste (optional)
- ¼ tsp Black Pepper
- ¼ tsp Red Pepper
- 2 15 oz. Cans of Cannellini Beans (Drained and Rinsed)
- ¼ Cup Sliced Peperoncini (Adjust to Taste)
- ⅓ Cup Breadcrumb
- Vegan Parmesan Cheese
- Rice
- Wash and prepare all fresh produce as directed above. Escarole tends to have a lot of sand within the leaves, so make sure to rinse it well.
- In a stock pot with a small amount of oil, sauté the onion over medium/low heat. Stir frequently for 10-12 minutes or until the onion has caramelized.
- Add ½ the garlic, escarole, vegetable stock, miso paste and black/red pepper. Cover and allow the greens to wilt. Approx. 5 minutes.
- While the greens wilt, use a frying pan to sauté the rest of the garlic and the breadcrumb. Stir frequently to brown evenly. Set aside.
- Uncover the greens and stir in the beans and the peperoncini. Allow to simmer for 1-2 more minutes to thicken slightly.
- Serve over rice or by itself as a side dish. Top with generous amounts of grated vegan Parmesan cheese and toasted breadcrumb (gluten-free if desired).
- Store leftovers in the refrigerator for 3-4 days.
