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Cooking with Chef Hermann: Greens & Beans

Greens and Beans


  • ½ C Dry White wine
  • ¼ C Water or stock
  • 2 garlic cloves, minced
  • 2 tsp. Oregano
  • Salt
  • 1/4tsp Crushed red pepper flakes
  • 1 bunch Tuscan Kale, ribs and stems removed, slightly chopped
  • 15 oz. can of cannellini or butter beans, rinsed and drained
  • ½ C Olive oil
  • Crusty bread, sliced and toasted


Bring wine, garlic, oregano, salt and 1/4C water to a boil.  Add kale and cover.  Stir occasionally until greens are wilted, about 4 minutes add beans and warm them through.  Adjust season with salt and pepper to taste.

Spoon mixture over the bread and serve.