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Greek-inspired Mediterranean greens and beans in skillet ready to serve.

Mediterranean Greens and Beans (Healthy Greek-Inspired)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 large leek sliced into half moons
  • 3 green onions white and green parts only
  • 3 cloves garlic grated/minced
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 cups (260 g) Brussels sprouts halved or quartered if large
  • 5 ounces (150 g) baby spinach
  • 2 cans cannellini beans 15 oz / 400 g each can — rinsed — or 3 cups / 460 g cooked beans
  • 2 cups (500 ml) vegetable broth low-sodium — or chicken broth
  • ½ teaspoon salt or more to taste + black pepper
  • ½ lemon juice and zest
  • ¼ cup dill or parsley — chopped
  • ½ cup (75 g) crumbled feta
  • 4 slices crusty bread for serving — You can add a poached or fried egg for an even more filling dinner.

  • Cook the Vegetables: Heat the 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 1 large leek, 3 green onions, and 2 cups Brussels sprouts.
    Season with ½ teaspoon salt and pepper and cook for about 5 minutes, until they start to soften. Add a splash of broth if the pan gets dry. Stir in 3 cloves garlic, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes and cook for 1 minute until fragrant.
    Step one sautéing leeks green onions and Brussels sprouts in olive oil.
  • Add the Spinach: Add 5 ounces baby spinach a handful at a time, stirring until it wilts. This takes about 2 to 3 minutes.
    Step two wilting fresh spinach into the vegetable mixture.
  • Add Beans and Broth: Stir in 2 cans cannellini beans (rinsed) and pour in 2 cups vegetable broth. Bring to a gentle simmer and cook for about 10 minutes, or until the broth reduces and the flavors come together.
    Step three simmering beans and broth into a comforting Mediterranean skillet.
  • Finish and Serve: Turn off the heat. Add zest and juice of ½ lemon and ¼ cup dill or parsley. Top with ½ cup crumbled feta and a drizzle of olive oil. Serve with crusty bread or your favorite whole grain — or top with a poached or fried egg.
    Step four finishing with lemon herbs and feta before serving.
Substitutions
  • Leek → Yellow onion, extra green onions
  • Green onions → White onion, thinly sliced shallots
  • Garlic → Garlic powder, roasted garlic
  • Oregano → Thyme, Italian seasoning, pinch of dried mint
  • Red pepper flakes → Omit for mild, or use Aleppo pepper
  • Brussels sprouts → Shredded cabbage, kale, Swiss chard, broccoli rabe
  • Spinach → Kale, Swiss chard, frozen spinach
  • Cannellini beans → Butter beans, Great Northern beans, chickpeas
  • Vegetable broth → Chicken broth, or water + bouillon cube
  • Lemon zest & juice → White wine vinegar, apple cider vinegar
  • Dill or parsley → Basil or mint
  • Feta → Parmesan, pecorino Romano, low-fat Greek yogurt, Skyr
  • Crusty bread → Cooked rice, quinoa, whole-grain pasta (or top with a poached egg)
 
Tips
  • Reduce sodium smartly: Rinse canned beans, choose low-sodium broth, rinse feta, and season lightly as you go.
  • Rinse leeks well: Halve lengthwise, fan open, and rinse out hidden dirt.
  • Cut Brussels sprouts evenly: Halve small ones, quarter large ones for consistent softening.
  • Simmer gently: Keeps beans creamy and prevents them from breaking.
  • Adjust lemon at the end: Add extra if the dish needs more brightness.
  • Add herbs off heat: Keeps flavors fresh and vibrant.
  • Finish with olive oil: A drizzle adds richness without heaviness.
  • Meal-prep friendly: Tastes even better the next day—ideal for busy weeks and protein-rich vegetarian meals.
  • Storage: Store leftovers in airtight containers in the fridge for up to 4 days, or freeze them for up to 3 months.
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