Spiced Creamy White Beans And Greens
Ingredients
- 3 tbsp. plus ⅓ cup olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 large jalapeño, finely chopped
- 1 2” piece ginger, peeled, chopped
- 1 tsp. diamond crystal or ½ tsp. morton kosher salt, plus more
- freshly ground black pepper
- 1 tbsp. garam masala
- 1 tsp. ground turmeric
- 2 15.5-oz. cans white beans, rinsed
- 4 cups low-sodium vegetable broth
- 1 bunch greens (such as tuscan kale)
- juice of 1 lime
- 1 tbsp. cumin seeds
- 2 tsp. mustard seeds
Directions
Step 1
Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add onion, garlic, jalapeño, ginger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a few grinds of pepper; cook, stirring occasionally, until vegetables are softened and onion is starting to brown at edges, 8–10 minutes. Sprinkle garam masala and turmeric over; cook, stirring occasionally, until mixture is coated and spices darken slightly, 1–2 minutes. Step 2
Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans, 15–20 minutes. Step 3
Meanwhile, remove ribs and stems from greens; discard. Coarsely chop leaves. Step 4
Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper. Step 5
Heat remaining ⅓ cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook, swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove tadka from heat. Step 6
Divide beans and greens among bowls and top with tadka and cilantro.