Lemon Pepper White Beans and Greens

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  • Total Time: 0 hrs 15 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: servings

Zesty lemon pepper and shallot brighten white beans and greens while spicy crushed red pepper flakes add a kick to this simple side dish recipe.


  • 1 teaspoon

    SO Lemon Pepper organic
  • 1/8 teaspoon

    Simply Organic Crushed Red Pepper 1.59 oz.
  • 2 teaspoons olive oil

  • 1 small bunch collard greens or kale, stems removed

  • 1 large shallot, peeled and cut into rings

  • 2 teaspoons white wine vinegar

  • 1/2 cup vegetable or chicken broth

  • 1 1/2 cups cooked or 1 (15-ounce) can low sodium cannellini beans, drained and rinsed

  • 1 pinch Frontier Sea Salt, to taste


    1. Roughly chop the greens and set aside.

    2. Heat oil in a large skillet over medium-high heat and sauté shallot until softened, about 5 minutes.

    3. Add the greens, vinegar, lemon pepper and red pepper flakes. Saute for 3 minutes. Add the broth and cover the pan. Turn the heat to low and let cook for another 3 minutes.

    4. Add the beans and saute until the greens are wilted and cooked to your liking. Taste and add salt as needed.

    Serves 4-6

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