Lemon Pepper White Beans and Greens

Lemon Pepper White Beans and Greens

Total Time: 00h 15m
Hands-on Time: 00h 15m
Makes: 4 - 6 servings

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

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  • 2 tablespoons olive oil
  • 1 large shallot, peeled and cut into rings
  • 1 small bunch collard greens or kale, roughly chopped and stems removed
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Simply Organic® Lemon Pepper
  • 1/8 teaspoon Simply Organic® Crushed Red Pepper
  • 1/2 cup vegetable or chicken broth
  • 1 1/2 cups cooked or 1 can (15 ounces) low sodium cannellini beans, drained and rinsed
  • Sea salt or pink Himalayan salt, to taste


  1. In a large skillet over medium-high heat, heat olive oil. Sauté shallot, stirring frequently, for about 5 minutes, until softened.
  2. Add greens, vinegar, lemon pepper and crushed red pepper. Sauté for 3 minutes. Add broth and cover the skillet. Turn heat to low and let cook for 3 more minutes.
  3. Add beans and sauté until the greens are wilted and cooked to your liking. Season with salt and serve.
  4. Enjoy!