Greens and Beans is a simple Italian-inspired dish made with tender escarole or kale, creamy cannellini beans, garlic, onion, and broth. Red pepper flakes and oregano add plenty of flavor, while Parmesan makes an easy finishing touch for this comforting one-pot recipe.
Greens and Beans is a dish I grew up eating in Central New York, where Italian food is a big part of our local food traditions. It’s simple, comforting, and packed with flavor from the garlic, tender greens, creamy beans, and Parmesan cheese.
Why I Love Greens and Beans
About the Ingredients ⭐
- Escarole or Kale: Either works well. Remove the tough stems and chop the leaves into bite-sized pieces before cooking.
- Extra Virgin Olive Oil: Used to sauté the onion and garlic and adds flavor to the base of the dish.
- Garlic: Four fresh cloves give the greens and beans plenty of garlic flavor.
- Onion: Adds savory flavor and softens as it cooks in the olive oil.
- Cannellini Beans: Creamy white beans make the dish hearty and pair perfectly with the greens.
- Vegetable Broth or Chicken Stock: Adds moisture and flavor while the greens cook. Either one works depending on what you have on hand.
- Oregano: Adds a simple Italian herb flavor.
- Red Pepper Flakes: Give the dish a little heat. You can use less if you prefer it mild.
- Salt & Black Pepper: Add to taste after the greens and beans have cooked together.
- Parmesan Cheese: Optional, but a little grated Parmesan on top adds a salty, savory finish.
Be sure to check out the full recipe and ingredient list below
How to Make Beans and Greens
- In a large skillet or pot, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and onions are translucent.
- Add chopped escarole or Kale to the skillet and cook until wilted, about 5-7 minutes.
- Stir in the cannellini beans, vegetable or chicken broth, dried oregano, red pepper flakes, salt, and black pepper. Mix well to combine all ingredients.
- Reduce heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if needed. Add more salt or pepper according to your preference.
- Once the kale is tender and the beans are heated through, remove from heat.
- Serve the Italian greens and beans hot, garnished with grated Parmesan cheese if desired. Enjoy!
Tips I Found Helpful 💙
- Wash the greens well: Escarole especially can hold dirt between the leaves, so rinse it thoroughly before chopping.
- Remove the tough stems: Cutting away the thicker stems gives the finished greens a more tender texture.
- Don’t let the garlic burn: Cook the garlic just until fragrant before adding the remaining ingredients so it doesn’t become bitter.
- Drain and rinse the beans: Rinsing the cannellini beans removes the excess liquid from the can before adding them to the pot.
- Adjust the heat: The red pepper flakes add a little kick, but you can use less or leave them out for a milder dish.
FAQs about Beans and Greens
More Utica Recipes I Love 💙
Yield: 4
Greens and Beans
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Greens and Beans made with tender greens, creamy cannellini beans, garlic, and broth.
Prep Time
10 minutes
Cook Time
27 minutes
Total Time
37 minutes
Ingredients
- 1 bunch escarole or kale, stems removed and leaves chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- In a large skillet or pot, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and onions are translucent.
- Add chopped escarole or Kale to the skillet and cook until wilted, about 5-7 minutes.
- Stir in the cannellini beans, vegetable or chicken broth, dried oregano, red pepper flakes, salt, and black pepper. Mix well to combine all ingredients.
- Reduce heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld together.
- Taste and adjust seasoning if needed. Add more salt or pepper according to your preference.
- Once the kale is tender and the beans are heated through, remove from heat.
- Serve the Italian greens and beans hot, garnished with grated Parmesan cheese if desired. Enjoy!
Notes
Wash the greens well and remove any tough stems before chopping. Escarole will cook faster than kale, so adjust the cooking time as needed. For less heat, reduce or omit the red pepper flakes. Finish with grated Parmesan just before serving, if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 158Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 568mgCarbohydrates: 20gFiber: 5gSugar: 7gProtein: 5g
