Leafy Greens on White Bean Purée
This Leafy Greens with White Bean Purée is a delicious and nutritious way to add more greens to your diet! Packed with protein and fiber from the beans and vibrant vitamins from the greens, it’s a dish that feels indulgent yet healthy. The creamy, lemony bean base contrasts beautifully with the hearty, garlicky greens—and it’s all topped off with a drizzle of olive oil and a pop of fresh microgreens. Perfect as a sharing plate for dinner parties or a cozy solo meal that feels gourmet. Plus, it’s super easy to make and guaranteed to impress anyone who tries it!
Ingredients (Serves 3-4)
For the Bean Purée:
400g cooked white beans (or 1 can, drained and rinsed)
1 lemon (zest and juice)
4 tbsp olive oil
50-100ml hot water (or more, if needed)
Salt and pepper, to taste
For the Leafy Greens:
2 tbsp olive oil
1 garlic clove, minced
100g celery stalks, diced
100g Swiss chard, roughly chopped
100g kale, roughly chopped
100g spinach
100g cima di rapa (aka broccoli rabe)
Salt and pepper, to taste
For Serving:
Extra virgin olive oil
Lemon juice
Microgreens (optional)
Crusty bread or pita (optional)
INSTRUCTIONS
Step 1: Make the Bean Purée
1. Blend the beans: Add the white beans to a blender or food processor.
2. Add the flavourings: Zest the lemon and squeeze in the juice. Add 3 tablespoons of olive oil, salt, and pepper.
3. Blend until smooth: Start blending and gradually pour in hot water until the purée reaches a creamy, spreadable consistency.
4. Adjust seasoning: Taste and add more lemon juice, salt, or pepper if needed. Set aside.
Step 2: Prep and Sauté the Greens
1. Heat the oil: In a large pan, heat 2 tablespoons of olive oil over medium heat.
2. Add garlic: Slice the garlic and sauté it in the warm oil for about 30 seconds until fragrant.
3. Start with the celery and stems: Add the diced celery and stems to the pan and cook for 2–3 minutes to soften.
4. Add the hearty greens: Toss in the Swiss chard and kale, stirring to coat in the garlic oil. Cook for another 2 minutes.
5. Finish with the delicate greens: Finally, add the spinach and cima di rapa. Season with salt and pepper and sauté until everything is tender.
Step 3: Assemble the Dish
1. Plate the purée: Spread the bean purée across a large serving plate or in shallow bowls.
2. Add the greens: Pile the sautéed leafy greens on top of the purée, making sure to spread them evenly.
3. Drizzle and garnish: Finish with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, and some microgreens if you have them.
Step 4: Serve and Enjoy
1. Optional sides: Serve with crusty bread or pita for dipping.
2. Enjoy the flavours: This dish is best enjoyed warm, with the creamy purée balancing the hearty greens for a perfect bite every time.
Whether you’re serving it as a starter or a comforting solo dinner, this dish will bring a fresh, wholesome twist to your table!
