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Sauteed Greens and White Beans with King Oscar Sardines

This Greens and Beans dish gets an upgrade with extra protein and omega-3s from King Oscar sardines. It’s an unfussy, flavorful appetizer or light main that balances garlicky greens, tender cannellini beans, briny olives and smoky sardines. Serve it with toasted baguette slices for scooping and a bright squeeze of lemon to finish.

Serving board with bowl of greens and beans, toasted baguette slices, and a package of King Oscar sardines.

This post is sponsored by King Oscar. Thank you for supporting the brands I trust.

Greens and Beans as you know them get a pescatarian makeover

This version brings garlicky sautéed kale, creamy cannellini beans and green olives together with wood-smoked brisling sardines for a rustic, wholesome plate. Traditional Italian versions often use escarole and fresh beans, but canned cannellini and hearty kale make this an easy, weeknight-friendly riff. King Oscar Royal Selection sardines add a salty, smoky lift and plenty of healthy fats—an ideal addition to a simple, vegetable-forward dish.

King Oscar Royal Selections packaging photo.

Serving bowl full of sauteed kale, white beans, sardines, and lemon wedges.

Simple and flavorful ingredients

This recipe relies on fresh components and pantry staples for maximum flavor with minimal fuss. Key items include:

  • King Oscar Royal Selection Brisling Sardines in Extra Virgin Olive Oil with Sliced Spanish Manzanilla Olives
  • Extra virgin olive oil
  • Garlic
  • Red pepper flakes
  • Kale (or escarole or spinach)
  • Cannellini beans
  • Castelvetrano or other green olives
  • Lemon (zest and juice)
  • Fresh French baguette, toasted

Big bowl of chopped kale, bowl of cannellini beans, garlic cloves, chili flakes, and olives next to a container of King Oscar sardines.

How to make Greens and Beans with King Oscar Sardines

  1. Sauté the garlic. Warm the olive oil in a large skillet over medium heat. Add smashed and minced garlic along with red pepper flakes. Cook briefly until the garlic softens and becomes fragrant, about 1 minute—don’t let it brown.
  2. Wilt the kale in batches. Add the chopped kale in small handfuls so each addition can be evenly coated in oil and wilt quickly. Once all the kale has collapsed and softened, remove it to a bowl and set aside.
  3. Warm the beans. Pour low-sodium vegetable broth into the same skillet and bring to a gentle simmer. Add the drained and rinsed cannellini beans and simmer until the liquid is mostly absorbed and beans are warmed through, about 4–6 minutes.
  4. Combine greens and olives. Return the wilted greens to the skillet, add chopped Castelvetrano or green olives, and stir to combine.
  5. Add the sardines. Pour the contents of the sardine tin into the skillet, including the olive oil and sliced olives from the can. Gently break up the sardines so they fold through the beans and greens without disintegrating completely.
  6. Finish with lemon and seasoning. Grate lemon zest over the pan and squeeze in fresh lemon juice. Season with cracked black pepper and salt to taste. Serve hot with toasted baguette slices for scooping.

Serving board with baguette slices topped with beans and greens, and a bowl of beans and greens on the side.

Equipment you’ll need

  • Large non-stick or stainless skillet
  • Wooden spoon or spatula
  • Sharp chef’s knife
  • Cutting board
  • Microplane or fine grater for lemon zest

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 3 large garlic cloves, smashed and minced
  • 1 bunch kale, ribs removed and roughly chopped (about 10 cups / 1/2 pound)
  • 15 oz can cannellini beans, drained and rinsed
  • 1 tin King Oscar Royal Selection Brisling Sardines with sliced Spanish Manzanilla olives
  • 1/2 cup low-sodium vegetable broth
  • 1/3 cup Castelvetrano olives, roughly chopped (or other green olives)
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon red chili flakes (adjust to taste)
  • Sea salt and cracked black pepper, to taste

Instructions

  1. Heat 4 tablespoons olive oil in a large skillet over medium heat. Add the garlic and chili flakes and cook about 1 minute until fragrant.
  2. Add the kale in batches, stirring and allowing each addition to wilt before adding more. When all the kale is wilted, transfer it to a bowl and set aside.
  3. Add the vegetable broth to the skillet and bring to a simmer, then add the cannellini beans. Let the beans warm and absorb most of the broth, about 5 minutes.
  4. Return the greens to the skillet, add the chopped olives and stir to combine.
  5. Empty the sardine tin into the pan, including the oil and any olives in the tin. Gently fold the sardines into the beans and greens so they stay in chunks rather than fully breaking down.
  6. Add lemon zest and lemon juice, then season with cracked black pepper and salt as needed. Serve immediately with toasted baguette slices for scooping.

Recipe tips & tricks

  • Substitute escarole or spinach if you prefer a milder green; escarole gives a more traditional flavor while spinach softens quickly.
  • If you can’t find the specific King Oscar variety shown, other brisling sardine flavors—such as lemon or Mediterranean-style—work well too.
  • For a finishing touch, grate a little Parmesan over individual servings if you enjoy cheese with seafood.
  • Leftovers store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.

More recipe ideas

This sardine-forward preparation pairs well with other simple toasts, salads and pastas. Try it as a topping for crusty bread, stirred into warm pasta, or as part of a composed salad with roasted vegetables.

Hope you enjoy

If you make this recipe, take a photo and share it on social media—it’s a great, easy dish to show off.