White Bean Skillet with Greens

Creamy white beans, greens, and lemon make a quick, low-effort supper that still feels comforting.

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 1 pinch chili flakes
• 2 cans white beans, drained and rinsed
• 150 ml vegetable stock
• 150 g kale or spinach
• 1 lemon, zest and juice
• 40 g Parmesan, grated
• Salt, pepper, and crusty bread

Method

1. Warm oil in a large skillet. Cook garlic and chili for 30 seconds until fragrant.
2. Add beans and stock. Simmer for 5 minutes, pressing a few beans with a spoon to thicken the liquid.
3. Add greens in handfuls and cook until wilted. Stir in lemon zest, juice, and half the Parmesan.
4. Season well and scatter over the remaining Parmesan.

Serve it with

Use crusty bread to scoop up every bit of the lemony broth.