When Chef Sara Jenkins wrote that Beans and Greens is “a cornerstone of the Mediterranean diet and a classic combination that can be made a thousand ways depending on what’s on hand,” it got us thinking… of rich chicken stock with roasted cabbage and chickpeas, of broccoli rabe in Parmesan broth with Gigante beans, of Le Puy lentils in beef stock with kale.
But it also had our minds whirring through all the other dishes that technically include a legume and a green vegetable, but that stretch the traditional “Beans and Greens” meaning. In the 13 recipes below, we work with the stock-legume-green triad, but add tomato sauce, sweet potatoes, and sausage, or leave the greens raw, or dump in noodles, or serve over rice.
These recipes might not all be Beans and Greens as Mediterraneans know them, but they’re flexible, winterized, and wholly satisfying all the same.
Lemon-Chicken & Pepe Soup by foxeslovelemons
Beans and Greens Soup (With a Little Italian Sausage) by inpatskitchen
Lentil and Sausage Soup with Kale by Merrill Stubbs
Spanish Chickpeas with Kale by Love and Lemons
This article was written by Sarah Jampel from Food52 and was legally licensed through the NewsCred publisher network.