Greens, beans & goodness.
This week, I’ve actually managed to spend a bit of time on me, and I hope you’ve been able to sneak in some self-care too? With the warmer weather making a (slightly unexpected) return, it’s the perfect excuse to slow down, soak up some sunshine, and look after ourselves a little.
I’ve even been out in the garden, planted out my baby corn and one cucumber plant and I’m praying the slugs and snails don’t treat them like an all-you-can-eat buffet!
The inspiration for today’s recipe came from a surprise: a huge bag of spring greens! Not something I’d usually pick up, but I thought, well, I must use them for something, so why not pair them with some beans! This dish turned out so tasty, I’ll definitely be adding spring greens to my shopping list!
If you don’t have spring greens, feel free to use any other firm leafy greens – savoy cabbage, sweetheart cabbage, kale, or cavolo nero would all work beautifully.
The Greens & Beans Recipe
As always, I’ve kept things super simple – you’ll only need a handful of ingredients and a few minutes at the hob. This easy one-pan dish brings together tender shredded greens, hearty butter beans, and sweet peas, lightly seasoned with garlic, salt, pepper, and a generous sprinkle of nutritional yeast for that rich umami hit.
It’s surprisingly satisfying and can be served on its own as a light lunch or dinner, or as a nourishing side alongside your main. You could try it alongside some crumbed tofu, vegetable quinoa, or even sprinkled with some pumpkin seeds.
A quick, tasty, one-pan dish with spring greens, butter beans, and peas – perfect as a light main or a vibrant side.
- 1 tablespoon oil (or oil spray)
- 1 whole pack or head of spring greens (rinsed & shredded)
- 1 x 400g tin butter beans (with most of the liquid)
- ½ mug frozen peas
- 1 teaspoon garlic granules
- 1 –2 tablespoons nutritional yeast
- Sea salt to taste
- Freshly ground black pepper to taste
Heat the oil in a large wok-style pan over medium heat.
Add the shredded spring greens and sauté for 3-4 minutes until starting to soften.
- Sprinkle over the garlic granules and stir well.
- Pour in the tin of butter beans (with liquid) and add the frozen peas. Stir to combine.
- Season with sea salt and freshly ground black pepper.
- Stir in the nutritional yeast and allow everything to heat through for 3–5 minutes.
Once the peas are hot and the greens are tender, serve as a light main or a flavourful side.
Enjoy!
Nutritional Content
This dish is packed with delicious and nutritious ingredients! The spring greens are a fantastic source of vitamin K, C, and folate, as well as potassium and magnesium. Butter beans bring plant-based protein, fibre, and iron to the table, while peas add a sweet touch along with extra protein and vitamins. Nutritional yeast boosts the flavour with its B-vitamins and, if fortified, vitamin D – important for bone health and supporting your immune system. Together, these ingredients make for a nourishing, delicious dish that supports a balanced, plant-based diet.
What do I need?
Hopefully, you already have everything you need for this simple one-pan dish! If you’re just getting started in the kitchen or want to refresh a few essentials, here are some handy items you might like. These links will take you straight to Amazon – if you choose to buy through them, we may earn a small commission at no extra cost to you. This helps support the site and keep the recipes coming. Thank you so much! 💚
Have a look at these:
- Large wok-style pans – perfect for sautéing leafy greens and cooking everything in one pot.
- Kitchen knives – to shred those greens easily.
- Chopping boards – sturdy and safe for prepping your veg.
- Measuring spoons – for easy, accurate seasoning.
- Cooking tools/spatulas – for stirring without scratching your pan.
Much appreciated!
Serving
Serve your spring greens with butter beans and peas hot from the pan as a light lunch or dinner. It’s delicious on its own, but also works well as a side dish alongside roasted vegetables, baked potatoes, or your favourite grain like quinoa, couscous or rice. For extra flavour, try a squeeze of lemon juice or a drizzle of tahini on top.
Storing
The cooked dish will keep well in a sealed container in the fridge for 2–3 days. It’s great cold, or you can reheat it gently on the hob or in the microwave – just add a splash of water to loosen it up if needed. You might even find the flavours develop more overnight! This dish has not been tested for freezing, but it’s likely that the texture of the greens would suffer. As it’s so quick and easy to make, it’s definitely best enjoyed fresh.
Sharing
I hope you’ll give this one a try and find it as unexpectedly tasty as I did! If you do make it, I’d love to see your creations and hear how you served it. Please tag me @LifeDietHealth or use #LifeDietHealth on on Instagram, Pinterest, Facebook or X.
Leave me a comment below – I always love a chat!
I hope to speak with you soon 💚
Laurena x
Hi Laurena, I love this combo💚💛
I tend to have chard (or even bok choy)with butter beans or cannellini. Someone recommended a Mexican lime Tajin seasoning to me recently-it works really well with this☺️
Hello Eva, ooo, I’ll have to go on a bok choi hunt – not had any for a while… maybe I could grow some? The seasoning sounds yum too, thanks for the idea!