Italian Greens and Beans


Ingredients (use vegan versions):

  • 1/2 small onion diced
  • 6-8 cloves garlic, thinly sliced
  • 6-8 ounces small mushrooms, sliced (i.e. baby portabellas or cremini)
  • 1 Tb. olive oil
  • 1/3 c. dry vegan white wine
  • 1 big bunch spinach, cleaned and stemmed
  • 1 big bunch kale, cleaned and stemmed
  • 1 can cannellini beans (white beans)
  • salt and pepper


Saute the onion in olive oil over
medium-high heat until translucent.
Turn the heat down to medium low and
add garlic and mushrooms. When the
mushrooms begin to let off their
juices and/or when garlic starts to
brown, add the vegan wine and reduce. (You
could use vegan red wine if you preferred,
but it makes the mushrooms and garlic
really stand out.)

It’s important to cut out the really
tough stems from the kale and spinach.
If you’re working with baby spinach,
you probably don’t need to do much,
but it’s important with the kale. When
you wash your greens, a little of that
moisture will help them steam.
Coarsely chop the greens. Add the kale
first and steam with the lid on for a
few minutes. Add your coarsely chopped
spinach and cannellini beans, stir,
and put the lid back on. When your
greens are wilted but still nice and
green and the white beans are heated
through, season with salt and pepper
to taste.

Serve with seasoned vegan bread crumbs. Buono

Serves: 8 (as a side)

Preparation time: 20 minutes

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