Cannellini and Greens

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This is such a good meal, and don’t let looks deceive you – the protein isn’t only in the beans. Not only do the greens add an extra few grams of protein, by topping this recipe with bread crumbs and nutritional yeast it quickly becomes a high protein dinner.

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Bread crumbs are one of those surprising ingredients that although you think they’re surely vegan, they may not be. Due to this, I discovered chickpea crumbs, which are an awesome bread crumb alternative and have a nice 5 g of protein in just 3 tablespoons. The breadcrumbs give this dish a nice crunch that you’re not expecting when you bite down on a piece of cooked greens. They’re definitely the secret ingredient that take this dish to the next level.

For greens, the meal pictured was made with both lacinato kale and fresh collard greens. Using just collards is great too, or using just kale might be good as well. The combination of both was particularly good though because they each have a different texture when cooked with collards becoming softer and kale retaining much of its chewy nature.

The addition of nutritional yeast will also greatly increase the level of protein (8 g per 3 tbsp) . Nutritional yeast also adds a nice cheesy flavor that, when combined with the greens, is reminiscent of a cheddar broccoli type dish. Red pepper flakes are another favorite topping to sprinkle over cannellini and greens.

Cannellini beans are actually white kidney beans! They can be found in the canned beans section of most grocery stores or supermarkets. Look for either name on the label.

General Protein Content

  • Cannellini beans = about 12 g per 1/2 can recipe serving
  • Greens = about 3 g per recipe serving
  • Chickpea crumbs = 5 g per 2 tbsp serving
  • Nutritional Yeast = 8 g per 3 tbsp serving

Therefore, the full meal with toppings = 28 g protein!

So without further ado, here is the recipe! Hope you enjoy it!


Cannelini and Greens

The smooth delicate flavor of cannelini beans creates the perfect foundation for cooked greens and vibrantly flavored toppings. This meal is the complete package: high-protein and a full serving of leafy greens combined.
Prep Time5 mins
Cook Time30 mins
Course: dinner
Cuisine: American
Keyword: cannellini, collard greens, healthy, legumes, recipes using beans, vegan, vegan bean recipe, vegan canned beans, whole foods plant based
Servings: 2
Author: Dewy Blueberry


  • 1 can cannelini beans (also known as white kidney beans)
  • 1 bunch lacinato kale
  • 1 bunch collard greens
  • black pepper
  • chickpea crumbs or bread crumbs
  • nutritional yeast (optional)
  • red pepper flakes (optional)


  • Clean the greens, removing all of the stalks and tearing the leaves into smaller chunks.
  • Boil the leafy greens for 30 minutes.
  • Canned beans are fully cooked and therefore only need to be heated in a pan. Pour the entire can into the pan, the juice (which is known as aquafaba) included.
  • Drain the water from the greens by pouring them into a collander.
  • Combine the beans and greens in a large pot or bowl.
  • Sprikle black pepper over the dish and stir it into the mix.
  • After serving the beans, have each person sprinkle the desired amount of chickpea crumbs or bread crumbs over the meal.
  • Also have each person sprinkle on nutritional yeast or red pepper flakes as desired.

Leave a comment below if you make this recipe to tell everyone what you think!

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