Description
A vibrant and wholesome Mediterranean dish featuring tender white beans sautéed with garlic, red onion, fresh greens, and cherry tomatoes. This quick and easy skillet recipe is perfectly seasoned with oregano, lemon juice, and optional feta cheese, making it a delicious vegetarian and gluten-free main or side dish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small red onion, sliced
- 1 (15 oz) can cannellini or great northern beans, drained and rinsed
- 4 cups fresh spinach or chopped kale
- ½ cup cherry tomatoes, halved
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Juice of ½ lemon
- 2 tablespoons crumbled feta cheese (optional)
- Chopped fresh parsley for garnish
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sliced red onion, and sauté for 2–3 minutes until fragrant and softened.
- Add beans and tomatoes: Stir in the drained white beans, halved cherry tomatoes, crushed red pepper flakes (if using), and dried oregano. Cook for another 2–3 minutes, allowing the tomatoes to soften and the beans to heat through.
- Cook greens until wilted: Add the fresh spinach or kale to the skillet and cook, stirring frequently, for 2–4 minutes until the greens are wilted and tender.
- Season and finish: Season with salt and black pepper to taste. Remove the skillet from heat and squeeze in the juice of half a lemon. Stir to combine.
- Garnish and serve: Top the dish with crumbled feta cheese and chopped fresh parsley before serving for added flavor and freshness.
Notes
- This dish works well as a hearty vegetarian main or a flavorful side.
- Serve alongside crusty bread, over rice, or with grilled fish or chicken for a complete meal.
- You can substitute spinach with kale or Swiss chard depending on seasonal availability.
