Spiced Creamy White Beans and Greens

Ingredients

• 3 Tbsp. plus ⅓ cup olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 large jalapeño, finely chopped
• 1 2” piece ginger, peeled, chopped
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• Freshly ground black pepper
• 1 Tbsp. garam masala
• 1 tsp. ground turmeric
• 2 15.5-oz. cans white beans, rinsed
• 4 cups low-sodium vegetable broth
• 1 bunch greens (such as Tuscan kale)
• Juice of 1 lime
• 1 Tbsp. cumin seeds
• 2 tsp. mustard seeds
• Cilantro leaves (for serving)

Steps

1. Heat 3 Tbsp. oil in a large heavy pot over medium-high. Add onion, garlic, jalapeño, ginger, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and a few grinds of pepper; cook, stirring occasionally, until vegetables are softened and onion is starting to brown at edges, 8–10 minutes. Sprinkle garam masala and turmeric over; cook, stirring occasionally, until mixture is coated and spices darken slightly, 1–2 minutes.
2. Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans, 15–20 minutes.
3. Meanwhile, remove ribs and stems from greens; discard. Coarsely chop leaves.
4. Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
5. Heat remaining ⅓ cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook, swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove tadka from heat.
6. Divide beans and greens among bowls and top with tadka and cilantro.