How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Greens with Cannellini Beans and Garlic?

You need 7 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, divided, 3 garlic cloves, thinly sliced, 1/4 teaspoon dried crushed red pepper, 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed), and more.

Is Sauteed Greens with Cannellini Beans and Garlic suitable as soups & stews?

Yes, Sauteed Greens with Cannellini Beans and Garlic falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Sauteed Greens with Cannellini Beans and Garlic?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Greens with Cannellini Beans and Garlic

Name: Sauteed Greens with Cannellini Beans and Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, thinly sliced; 1/4 teaspoon dried crushed red pepper; 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed); 1 cup (or more) vegetable broth or low-salt chicken broth; 1 15-ounce can cannellini (white kidney beans), rinsed, drained; 1 teaspoon (or more) Sherry wine vinegar

Try this homemade Sauteed Greens with Cannellini Beans and Garlic recipe the whole family will love. Made with extra-virgin olive oil, garlic, red peppe…

This Sauteed Greens with Cannellini Beans and Garlic relies on simple, everyday ingredients such as garlic cloves, thinly sliced and dried crushed red pepper. It comes together quickly and makes 4 servings, at about 383 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

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Quick Info

Servings
4 servings
Calories
383 kcal
Category
Soups & Stews

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