Wilted Sorrel and Cannellini Beans

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Looking for delicious sorrel recipes? This creamy wilted sorrel and cannellini beans recipe is a simple summer recipe inspired by my Polish roots. Packed with protein, fresh herbs, and vibrant flavor, it's perfect as a light lunch, side dish, or vegetarian dinner.

Prep Time7

Cook Time8

Total Time15

Course: Side Dish

Cuisine: European, Polish

Keyword: Wilted Sorrel and Cannellini Beans

Servings:

Calories: 234kcal

Equipment

Ingredients

20 oz Sorrel
1 tbsp Garlic minced
2 tbsp Ghee or olive oil
2 tbsp Thyme chopped
2 tbsp Nutritional yeast optional
1 can Canellini beans plus some juice
1/3 cup Parmesan shredded
2 tbsp Lemon juice freshly squeezed
Salt and pepper to taste

Instructions

Heat the ghee or olive oil in a large skillet over medium heat.
2. Add the garlic and cook for about one minute until fragrant.
3. Strain the beans but keep a little bit of juice on the side.Stir in the thyme and cannellini beans in the skillet. Let the beans warm through for several minutes. Add some bean juice to it to make it more brothy.
4. Add the chopped sorrel. It looks like a mountain at first but wilts quickly, just like spinach.
5. Sprinkle in the nutritional yeast and stir until everything becomes creamy and well combined. Taste and season with salt and freshly cracked black pepper.
6. Finish with freshly squeezed lemon juice and freshly grated Parmesan if using.
7. Serve immediately while warm.
8. One thing I learned while testing this recipe is not to overcook the sorrel. It only needs a minute or two. If it cooks too long, it loses some of its bright flavor. I always add it at the very end so it stays vibrant and fresh.

Nutrition