Beans and Greens Recipe
This Beans and Greens Recipe is classic Italian comfort food that’s simple to make and bursting with garlicky flavor.
This hearty dish is perfect for a cozy dinner at home or busy weeknights. Its familiar taste and satisfying warmth will make it your new dinner table staple!
Looking for a tasty meal that is extremely effortless? Just like my Pasta and Peas, Frittata with Ham and Cheese, or Italian Eggs in Purgatory, this recipe for Italian Beans and Greens is incredibly simple to bring together.
You will love how versatile and adaptable this recipe is! By adding a little extra chicken broth, you can make this Beans and Greens Recipe into a satisfying soup. Level up the flavor by adding pancetta, bacon, or even anchovies. Or you can serve it simply as a pasta sauce. Whatever you choose, I’m certain it will be delicious!
Why you’ll love this recipe
- Hearty: This beans and Greens Recipe is such a wholesome and satisfying dish. It’s perfect to warm your heart and belly on a chilly day.
- Budget-friendly: Canned beans are a wonderfully economical source of protein. They make this the perfect frugal recipe that isn’t lacking in flavor or sustenance.
- Versatile: You can customize this recipe to suit whatever you have on hand in the pantry and refrigerator! Want it more soupy? Add more chicken stock. Want it more satisfying? Stir it through pasta. The options are endless!
- Italian flavors: Classic Italian ingredients like olive oil, garlic, and red pepper flakes give this dish its quintessential Italian flavor. While it simple recipe, it certainly doesn’t lack in taste!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Greens: a large bunch or two of Swiss chard (also known as silverbeet) or escarole.
- Olive oil: extra virgin olive oil is my preference here.
- Garlic: look for fresh garlic cloves that are firm and juicy.
- Red pepper flakes: Calabrian dried red pepper flakes are my preferred, but use whatever you have on hand.
- Cannellini beans: Canned or tinned beans make this dish so quick and easy.
- Salt and pepper to taste.
- Chicken broth: Store-bought is fine. Use vegetable broth if you prefer.
Instructions
Wash the greens and chop coarsely.
Bring a large pot of salted water to a boil. Add the chopped greens. Cook until tender then drain.
In a large skillet, heat the oil over medium heat. Add the chopped garlic and red pepper flakes. Cook until the garlic is just starting to turn golden.
Add the cooked greens and saute for 5 minutes.
Add drained beans. Combine well and cook for 5-10 minutes. Stir in broth.
Season with salt and pepper to taste. Serve hot in bowls with Pecorino Romano or Parmesan cheese, extra red pepper flakes, and a drizzle of extra virgin olive oil.
Substitutions
- Greens – Use spinach, collard greens, mustard greens, kale, or a combination of a few!
- Beans – Substitute chickpeas, butter beans, borlotti (cranberry), or kidney beans for the cannellini beans.
- Garlic – Instead of fresh garlic use minced garlic or garlic paste.
Variations
- Anchovy – Add a few anchovy fillets to the garlic and red pepper flakes for extra salty flavor.
- Pancetta or bacon – Fry up some diced pancetta or bacon before frying the garlic.
- Pasta – Looking for something more hearty? Add some cooked pasta to this dish. The greens and beans make a delicious sauce!
- Soup – Add extra chicken stock or broth to turn this dish into a cozy soup.
- Zingy – A squeeze of lemon juice just before serving will add a little zing and brightness to the dish.
Equipment
You don’t need any fancy equipment to make my Beans and Greens Recipe, just a large skillet and a large saucepan to boil the greens.
Storage
Leftover Italian beans and greens can be refrigerated for up to 5 days. It can easily be reheated in the microwave or gently warmed through in a skillet with a little extra chicken stock or water to keep it moist.
Top tips
- Boiling the greens is a step that shouldn’t be missed, especially with more firm greens. If you have delicate baby spinach, you could skip this step and saute it directly in the garlic and olive oil.
- Take care not to burn the garlic. It should be just turning golden in color.
- Don’t forget to drain most of the liquid from the canned or tinned beans before adding them to the sauteed greens.
- Add extra chicken stock, vegetable stock, or even water if the Beans and Greens are looking too dry.
FAQ
Absolutely! My recipe for greens and beans is a naturally nutrient-rich dish that is also incredibly tasty. Between the wholesome beans and the iron-packed dark leafy greens, this is a satisfyingly healthy meal.
I love to serve these Italian Beans and Greens simply with a few thick slices of crunchy sourdough. However, it’s also lovely on a bed of cheesy polenta or stirred through pasta. The possibilities are endless!
Serving Suggestions
Just like my Orange and Fennel Salad or Fried Potatoes and Onions, my Beans and Greens Recipe is a perfect side dish for your next family meal. Of course, we regularly eat it as a stand-alone meal, with crusty bread and a glass of red wine.
Related
Instant Pot Bean Soup (with stovetop variation)
Mediterranean Lentil Soup
Made this recipe?
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Greens and Beans
Ingredients
- 1 pound (450 grams) fresh Swiss chard (silverbeet) or escarole
- 2 (15 ounces/400 grams) cans cannellini beans drained
- ¼ cup (60 ml) extra virgin olive oil
- 6 garlic cloves
- ¼ teaspoon red pepper flakes
- Salt and pepper to taste
- ⅓ cup (80ml) chicken broth extra if desired
Instructions
- Peel and chop the garlic cloves. Set aside.
- Wash the greens and trim if necessary. Chop coarsely.
- Bring a large saucepan of water to the boil. Add a spoonful of salt and the chopped greens. Cook until wilted 3-5 minutes. Drain and set aside.
- In a large skillet or frying pan, heat the oil over medium heat. Add the chopped garlic and red pepper flakes. Cook until the garlic is just taking on a golden color.
- Add the cooked greens and combine well so that they are coated in the garlicky oil. Saute for 5 minutes.
- Add the drained beans and stir well. Allow to cook together to marry the flavors together for 5-10.
- Stir in the chicken broth. Continue to cook until simmering and hot. Add more chicken broth to make a soup.
- Season with salt and pepper. Taste and adjust.
- Serve hot (or very warm) with Pecorino Romano or Parmesan cheese, extra red pepper flakes, and a drizzle of extra virgin olive oil.
Notes
- Boiling is essential: For firmer greens, boiling is a crucial step to ensure tenderness. Delicate baby spinach can be sautéed directly.
- Watch the garlic: Avoid burning the garlic. Aim for a golden color.
- Drain canned beans: Before adding canned beans, drain most of the liquid.
- Adjust moisture: If the Beans and Greens seem dry, add extra liquid like chicken stock, vegetable stock, or water.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I can’t wait to prepare this for tomorrow’s meal on a cold wintery day. There is nothing better than a flavorful Italian savory dish. Grazie!
Ooooh yes, perfect for a cold day!