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Italian greens and beans are a simple, hearty dish made with cannellini beans, garlic, and sautéed greens like escarole or spinach. This cozy one-pan recipe comes together in 30 minutes and is a comforting Italian classic passed down through generations. Serve it with crusty bread or pasta for a nourishing meal that feels like home.
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Ingredients for this Recipe
- Greens: Escarole is the classic choice, but kale, Swiss chard, collards, spinach, or a mix of these work just as well! I've used them all, and while they do have slightly different flavors, the end result is still delicious.
- Beans: Cannellini beans have a meaty texture and nutty, earthy flavor that balances out the slight bitterness of the greens. They are pretty readily available, but if you can't find them, great northern, butter, or navy beans will work.
- Stock: Chicken stock adds a rich depth of flavor to this dish, but chicken broth or vegetable broth work well, too, for a vegetarian option.
- Lemon: Not only does lemon add a bright flavor, but it also takes the bitterness out of the greens (same with the garlic!)
Amanda's Secret Tip
Wash your greens thoroughly and remove any tough stems. Chop into bite-sized pieces for even cooking and easier eating.
How to Make Braised Cannellini Beans and Greens (the Italian Way!)
Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. (I like using my cast iron skillet - it's great for braising!) Add sliced garlic and red pepper flakes, sautéing until the garlic is fragrant and golden-about 2 minutes. Be careful not to burn the garlic as it can turn bitter.
Add the Greens: Toss in the chopped escarole (or your preferred greens) and stir until they begin to wilt. This step softens the greens while infusing them with garlic and red pepper flavor.
Deglaze and Simmer: Pour in the chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pan. This adds even more flavor to the broth.
Add the cannellini beans, Parmesan rind, and a bay leaf. Bring everything to a gentle simmer.
Simmer Until Perfect: Let the mixture simmer for 10-15 minutes. You're looking for a broth that's thickened slightly but still has enough liquid for dipping bread.
Finish with Fresh Flavors: Remove the Parmesan rind and bay leaf. Squeeze in fresh lemon juice and give everything a final stir.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
How to Get the Perfect Consistency
The beauty of this dish is its versatility. You can adjust the consistency based on your preference:
- For a thicker broth: Mash a few beans with the back of a spoon to release their starches.
- For a brothier consistency: Add a splash more stock for a soup-like texture.
Optional Variations or Add Ins
While this one-pan Italian Beans and Greens dish is delicious on its own, you can easily make it heartier with a few simple additions. Here are some ideas to bulk it up for a more filling meal:
- Italian Sausage: Brown sliced or crumbled sausage with the garlic. Spicy sausage adds a nice kick, while mild sausage keeps it family-friendly.
- Pancetta: Render diced pancetta or bacon until crispy before adding the garlic for a rich, smoky flavor that complements the creamy beans.
- Chicken or Turkey: Shredded rotisserie chicken or leftover turkey can be stirred in during the last few minutes of simmering.
- Pasta: Stir in cooked ditalini or small pasta shapes to turn it into a comforting soup-like meal.
Recipe
Italian Beans and Greens
Video
Equipment
Ingredients
- 2 bunches fresh greens, chopped (kale, chard, escarole, or spinach)
- 3 Tablespoons extra virgin olive oil
- 5 medium garlic cloves, sliced thin
- ¼ teaspoon red pepper flakes
- 1 ½ teaspoon kosher salt
- 1 cup chicken stock
- 2 (15.5-ounce cans) cannellini beans, undrained
- 1 small Parmesan or Pecorino cheese rind
- 1 medium dried bay leaf
- ½ medium lemon, juice only
- Grated Parmesan or Pecorino, for serving
Instructions
- Heat the olive oil in a cast iron skillet or pot over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in the red pepper flakes and kosher salt.
- Add the chopped greens and sauté for 3-4 minutes, or until wilted. Pour in the chicken stock and bring to a simmer.
- Stir in the cannellini beans, including their liquid, the Parmesan rind, and the bay leaf. Simmer for 10-12 minutes, stirring occasionally, until the flavors meld and the broth slightly thickens.
- Remove the bay leaf and Parmesan rind. Squeeze the juice of half a lemon over the top and stir to combine.
- Serve warm, garnished with grated Parmesan or Pecorino cheese.
Notes
- Italian Sausage: Brown sliced or crumbled sausage with the garlic.
- Pancetta: Render diced pancetta or bacon until crispy before adding the garlic.
- Chicken or Turkey: Shredded rotisserie chicken or leftover turkey can be stirred in during the last few minutes of simmering.
- Pasta: Stir in cooked ditalini or small pasta shapes for a more soup-like dish.
Lyndsay
This was the best greens and beans I have ever had! I ended up using a full bin of organic spinach and it was the perfect amount to beans and broth ratio. So delicious!!!
Amanda Scarlati
Perfect! I'm so glad to hear that you loved it Lyndsay, it's one of my favs in the winter time!