Recipe: Crispy White Beans with Greens and Poached Egg
You know those humble cans of white beans you have stashed in the pantry? It’s time to dig them out and keep them on deck. They are the backbone of this wholesome greens and beans hash. Give yourself 20 minutes (maybe less!) and you’ll be tucking into creamy, blistered beans tossed in a tangle of wilted lemony greens. Top it with a runny-yolked poached egg, and prepare to feel like a real dinner superhero.
Beans Are Better When Seasoned with Za’atar
On their own white beans are pretty mild-mannered, but toss them with a few sprinkles of za’atar from the spice cabinet and all of a sudden they get an aromatic pick-me-up. Za’atar is a Middle Eastern spice blend made with dried thyme, lemony sumac, and sesame seeds. You’re likely familiar with each one on its own, but mix them together and it imparts an herbal, nutty flavor with an extra bit of crunch from the sesame seeds. Finish the dish with a squeeze of lemon, which highlights the spice blend even more.
Read more: Z Is for Chickpeas Love Za’atar
Choose Your Greens
While this recipe leans on fresh and earthy Swiss chard, just about any type of leafy green will work here. Craving a meal with more color? Switch out the green chard leaves for their rainbow counterpart. Prefer to skip the chard altogether? Use hearty kale, mustard, or turnip greens instead (just plan to extend the cook time by a couple minutes), or swap in quick-cooking spinach or arugula.
Make an easier poached egg: How To Poach an Egg in the Microwave
- 3 tablespoons
olive oil, divided
(15-ounce) can cannellini beans, drained and rinsed
- 1 teaspoon
kosher salt, divided
- 2 teaspoons
medium bunch Swiss chard (about 10 ounces), stems removed and leaves thinly sliced
- 2 cloves
- 1/4 teaspoon
red pepper flakes, plus more for serving
- 1 tablespoon
freshly squeezed lemon juice
large eggs, poached
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering. Add the beans, spread into an even layer, and cook undisturbed until the beans are lightly browned on the bottom, 2 to 4 minutes. Add 1/2 teaspoon of the salt and 1 teaspoon of the za'atar, and stir to combine. Spread the beans out again and cook, stirring as needed, until golden-brown and blistered on all sides, 3 to 5 minutes more.
Add the remaining 1 tablespoon oil to the pan. Add the chard, remaining 1/2 teaspoon salt, remaining 1 teaspoon za'atar, garlic, and red pepper flakes. Cook, stirring occasionally, until the chard is wilted, 3 to 5 minutes. Remove the pan from the heat, add the lemon juice, and toss to combine.
Divide the beans and greens among 4 bowls, and top each with a poached egg and more red pepper flakes. Serve warm.
Storage: Leftover beans and chard can be stored in a covered container in the refrigerator for up to 4 days.