Naturally Ella · by Erin Alderson
Bean Bake with Greens and Turnips
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 23%
CARBS 39G70% OF CAL
10G FIBER0G ADDED9G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, beautiful bean bake with buttery corona beans, turnip greens, and tender turnip slices in a tomato-herb sauce. Easy to prepare and full of earthy flavors.
mainmediterraneancasserolebeans🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons olive oil
- 1 clove garlic
- 2 cups packed kale or turnip greens
- 2 cups cooked Corona beans (cannellini also work)
- 2 cups crushed tomato
- 1 teaspoon fresh minced rosemary
- 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 2 medium purple top turnips (thinly sliced)
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 23%
CARBS 39G70% OF CAL
10G FIBER0G ADDED9G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 3G14% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 549mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1202mg
- Calcium
- 163mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 549MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.