Cooking up an aromatic, herbaceous mix of onions, thyme, and garlic in extra virgin olive oil, with a pinch of red chili flakes for subtle heat, gives creamy cannellini beans a flavorful boost that gives this particular beans and greens recipe its delectable character. Feel free to use either canned cannellini beans or a batch that you’ve prepared from scratch; the former is an easy shortcut, while the latter will give you better texture in the end and also leave you with a tasty cooking liquid that you can use as a vegetarian stock to simmer your greens.
Some fresh green herbs like parsley or chives, and a hit of fresh lemon juice, bring some brightness to the final stewy mixture of beans and greens.
Speaking of greens, a leafy green like kale or chard is ideal as either of those are sturdy enough to be simmered but tender enough that they’ll soften in under 10 minutes. You can try using any type of leafy green you have in the fridge, such as turnip greens, beet greens, or even spinach (though spinach only needs a couple minutes to wilt before it gets a little slimy in texture). Adjust the cook time as needed.
Any preparation of cod goes well with the beans and greens, including leftovers, but we’re partial to the light crisp of freshly pan-seared Pacific cod fillets which become perfectly mild and flaky. Alternatively, use Pacific halibut fillets. Make sure you use a high-heat cooking oil to sear them rather than the olive oil, as olive oil will burn and become bitter.
A good quality extra virgin olive oil, however, is the perfect garnish for this cod, beans and greens recipe. For extra umami, add some freshly grated parmesan to finish the dish.
