Sauteed Greens and Butter Beans Print Recipe Print Recipe



FIVE days.  That’s the longest we gone without grocery shopping.

I love grocery shopping and could absolutely find a reason to go every. single. day.

We don’t have kids, good point.

I couldn’t take it anymore, I needed real, whole foods. I made a late night run to the store, came home and made myself this [pictured above].

This is my kind of comfort food. It fills me up without the uncomfortable fullness. Plus, knowing I’m getting my dose of greens, grains and beans, makes me feel good, both mentally and physically.

It’s a great feeling to crave healthy, wholesome meals like this. Thank you holidays for that.


ps. This would also be really good with the roasted tomatoes I made here.

pss. We talk A LOT about recipes like this in our health coaching group. Interested? Have questions? Email me!


Sauteed Greens and Butter Beans with Lemon Quinoa

PRINT Recipe


  • 3 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, thinly sliced
  • 1 bunch of Kale, stems removed
  • 1 15-ounce can butter [Gigante] beans, rinsed and drained
  • 1/4 cup Kalamata olives, pitted and halved
  • Optional: 1/4 teaspoon dried crushed red pepper
Lemon Quinoa
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest


In a small saucepan, add quinoa, 1 1/2 cups of water and bring to a boil. Reduce to a simmer and cover for 16-18 minutes or until all the water is absorbed. Remove from the heat and fluff with a fork. Add olive oil, lemon juice and lemon zest. Cover to keep warm; set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and stir until it’s fragrant, about 1 minute. Add greens and stir until they begin to wilt – use tongs to coat with oil. Add butter beans and cook until they get a little crispy, about 5 minutes. Remove from heat, add kalamata olives, season with salt and pepper.

When ready to serve, dish quinoa and top with the greens and bean mixture. Sprinkle crushed red pepper if you prefer some spice.


Serves 4-6

*gluten-free *dairy-free

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  • Averie @ Love Veggies and Yoga

    5 days, I give you props for that. I could go every day too. But I don’t. Time, budget, but yeah, I could go daily if I let myself and didn’t plan 🙂

  • Heather (Heather’s Dish)

    looks like a completely delicious meal to me! and i love the addition of olives…that salty bite is something i can’t do without!

  • Maria

    I love this recipe! If I try and make it though I would have to leave out the olives (cannot stand the taste of them for some reason). It sounds (and looks) amazing and delicious!

  • Bev Weidner

    Whaaaat? This is like a WET DREAM for me.

  • Maria

    I want this for lunch!

  • Sarah @ See Sarah Bake

    Is it strange that was really wasn’t craving this dish until I saw the olives and now it’s all I can think about? Yeah- probably is…..

    Still- love how healthy & wholesome it is. Can’t wait to make it for myself!

  • Sweet Marcella

    I made a meal inspired by this tonight and it was lovely 🙂 first time I’ve had quinoa and I love it!!!

  • Brian @ A Thought For Food

    I just finished dinner but I LOVE THIS DISH! I want to make it and eat it all the time!

  • Katie

    Come grocery shop for me! I haaate it. I actually like it MORE now that I have a little nugget to drag around the store…people always stop me to tell me she’s cute – and I of course, soak it up. But really…I still hate it.

    Oh, and while you are grocery shopping for me, come make these greens in my kitchen?

  • Barbara

    Never had butter beans, do they taste like butter? Ha Ha!

  • Shannon

    i made this tonight for dinner – so delish! 

  • Guest

    I was really excited by this recipe, but not so much by the results.  I think maybe my “bunch” of kale was too big – there was too much for the amount of quinoa, I had to cook it in batches, and it had very little flavor.  The beans were also hard to sautee as they fell apart easily and never browned.I ended up putting Bragg’s Aminos all over it and liked it that way.  Maybe having an amount in cups for the greens would be helpful to avoid this issue:)

  • Anonymous

    I’m sorry you weren’t happy with the end result. Sometimes if the heat isn’t high enough the beans won’t crisp up before they begin to break down. Again, I’m sorry you didn’t like this dish.

  • guest

    I’ve made this dish a few times, sometimes I’ve added a few dashes of champagne vinegar or balsamic vinegar to the end result which gives the flavor more depth. Still one of my go-to favorite recipes for nutrient-rich kale and healthy whole-grain quinoa.