Skip to Content

Savory Shelling Beans and Greens


  • 1 1/2 pounds shelling beans
  • 1 Tablespoon vegetable oil
  • 2 cloves garlic, chopped
  • 4 cups vegetable broth
  • 2 bunches greens (kale, collard, turnip, or mustard)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper


Shell the beans and discard the pods.

In a large pot or saute pan heat the vegetable oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the broth and beans and bring to a boil. Reduce heat to a simmer, cover, and cook until the beans are just tender, about 45 minutes.

Meanwhile, remove the tough stems from the greens and coarsely chop the leaves. Add the greens and 1/2 tsp. salt. Cover and cook until the greens are silken, about 40 minutes more. Add salt and pepper to taste.

Optional: Brown 4-8 pieces of chicken in the pot before starting the recipe. Set the browned chicken aside while the beans cook and return to the pot with the greens.

Adapted from Molly Watson

Shop Ingredients