Healthy Italian Beans and Greens Recipe

Beans and Greens is a classic Italian dish with tender escarole and creamy cannellini beans. Create this hearty Italian side dish in less than 30 minutes with this authentic one-pot recipe. The flavor is enhanced with sauteed onion, celery, and garlic for a satisfying dish guaranteed to please.

For another tasty Italian vegetable side dish, try this sautéed escarole recipe.

Whether enjoyed as a side dish or a main course, the combination of beans and greens is a satisfying and comforting meal that will surely please all family members.

The classic Italian pairing of escarole and white beans creates a well-balanced and enjoyable dish.

This is the perfect recipe if you are looking for a simple, easy-to-make, one-pot satisfying dish.

If you are looking for a heartier version of this dish, you can try this recipe for Escarole and Bean Soup, made with similar delicious ingredients but in a soup form.

As a registered dietitian, nothing brings me more joy than sharing my family’s favorite recipes packed with fiber and plant-based protein. Not only are these meals delicious and satisfying, but they also align perfectly with a healthy and nutritious lifestyle.

Jump to:

• Canned vs. dried beans
• Let’s prep our recipe
• Step-by-step instructions
• Serving suggestions
• Tips
• FAQ
• More authentic Italian recipes
• Recipe origins
• Escarole recipes
• Recipe

Canned vs. dried beans

When it comes to making beans and greens, you can use canned or dried white beans. Canned beans are convenient and require less prep time, but may contain added sodium and lack the texture of cooked dried beans.

It is worth noting that if you use canned beans without salt, you can add as much canning liquid as you prefer to achieve your desired “brothiness.”

On the other hand, dried beans require soaking and longer cooking time but have a firmer texture and can be seasoned to your liking.

Ultimately, the choice between canned and dried beans depends on your preferences and the time you have available for preparation.

Check out this recipe post on escarole and bean soup to learn how to prepare dried white beans.

Whether you prefer canned or dried beans for making beans and greens, each has its advantages and drawbacks. Ultimately, it comes down to your personal preferences and the time you can devote to preparation.

Let’s prep our recipe

Let’s properly prep the fresh produce to ensure the right textures for this recipe.

Prepping the aromatics: onion, celery, and garlic

Chopping the onions: Cut off both ends of one onion and remove the outer skin. Then, slice it in half. Take each half and lay it flat on your cutting board. Next, cut the onion into thin slices and then dice the slices into small, half-inch pieces.

Prepping the garlic: Begin by breaking the head of garlic into individual cloves. Once you have separated the cloves, take the flat side of your knife and crush each clove. Cut off the tips, remove the skin from each clove, and finely mince the garlic.  You need six cloves for this recipe. 

Chopping the celery: Start by washing 2 celery ribs with the leaves. Trim off the ends. Then, slice it in half lengthwise (if using a large rib) and chop it into small pieces.

Cleaning and chopping the escarole

• Cut off the bottoms of two heads of the escarole, weighing about one pound each, with a sharp knife. Discard it along with any wilted or damaged outer leaves.
• Gently separate the leaves from the core of the escarole. Check the inner leaves of the escarole for any dirt or bugs that may be hiding inside.
• Chop the escarole into 1-inch pieces, cutting through the leaves in two directions.
• Fill a large bowl or basin with cold water.
• Add the chopped escarole and swish the greens to loosen any dirt or sediment. Let the escarole sit in the water for a minute or two.
• Use a salad spinner basket to scoop up the escarole pieces from the water, making sure to leave any dirt or sediment behind.
• Repeat this process until the water runs clear and there is no more dirt or debris.
• Once the escarole is clean, spin it in the salad spinner to remove any excess water.

Step-by-step instructions

Heat 3 tablespoons of extra virgin olive oil in a Dutch oven or large skillet over medium heat. Add 1 medium diced onion, a pinch or two of chili flakes, ½ teaspoon of Kosher salt, and ¼ teaspoon of black pepper, and cook until softened about 5 to 7 minutes.

Stir in 2 sliced celery ribs and 6 minced garlic cloves. Cook for 1-2 minutes or until the garlic becomes fragrant. 

Add ½ cup of vegetable broth and bring to a simmer.

Then lower the heat to medium-low, add the chopped escarole (2 pounds), cover, and cook, stirring occasionally, for approximately 7-10 minutes until the escarole is wilted and tender. 

Remove the cover, add two 15-ounce cans of drained but unrinsed cannellini beans and cook for an additional 7-10 minutes while leaving the pot uncovered.

Turn off the heat and stir in ½ cup of freshly grated Parmesan or Pecorino Romano cheese.

Taste and adjust for seasonings.

Serving suggestions

This Italian greens and beans recipe is a versatile dish you can enjoy as a main course or a side dish.

To serve, ladle it into a soup bowl and top it with a squeeze of lemon juice or a drizzle of extra-virgin olive oil for added brightness and richness.

Before serving, you can also sprinkle some freshly grated Parmesan or Pecorino Romano cheese over the top. 

Serve with crusty Italian bread, such as focaccia or ciabatta, to soak up the flavorful broth. A flour and water flatbread, piadina, or naan are great alternatives!

You can also serve it over creamy polenta or combine it with whole wheat cavatelli pasta for a heartier meal.

Tips

• Start with high-quality ingredients such as fresh produce and canned beans with natural ingredients.
• Chopping the escarole into 1-inch-sized pieces prevents it from clumping together when cooked.
• Removing dirt and sediment from chopped escarole is easier than whole leaves.
• Drying the washed escarole is unnecessary as it will be braised.
• Start with a large pot (e.g., a Dutch oven) to accommodate the chopped green escarole.
• Creating a modified soffritto with aromatics like diced onion, chopped celery, and minced garlic creates a great flavor base. 
• If you do not have a homemade vegetable broth, using a commercial brand such as Better than Bouillon adds a flavorful backbone to the dish.
• A squeeze of lemon before serving brings the flavors together and brightens the overall taste.

FAQ

More authentic Italian recipes

Try this cavatelli with broccoli or this pasta ricotta sauce for more authentic Italian recipes that are simple and quick to make. For an even more authentic experience, consider making your cavatelli pasta from scratch!

Recipe origins

The humble dish known as beans and greens can be traced back to the southern regions of Italy, where it originated out of necessity. This area is where both of my parents were born, and as a result, they continued to make this dish even after immigrating to North America.

My mom would use fresh escarole from our backyard garden. For those of us who grew up Italian with parents like mine, this dish brings us back to our childhood.

Beans and greens are a crucial part of Italian cuisine, reflecting the culture’s emphasis on using fresh and simple ingredients. This dish is a prime example of how healthy eating can also be tasty.

You can create a nourishing, satisfying, and nutritious meal with the right combination of flavors and ingredients.

Combining nutrient-rich greens and affordable beans makes for a delicious and healthy meal. Today, beans and greens remain a beloved Italian classic that evokes memories of home and tradition.

In conclusion, if you enjoy simple yet delicious food, you must try my family recipe for beans and greens. It is a healthy side dish that is pure comfort food.

★★★★★ If you have made this Italian beans and greens, I would love to hear about it in the comments below and be sure to rate the recipe!

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