READY IN 40 mins

Greens with Cannellini Beans and Pancetta

Read Reviews (32)

"Inspiration for this recipe came from my roomie. This is a forgiving recipe and a great way to get your greens! I eat it as a main dish, but this could easily be fit for four to six sides. Feel free to substitute different kinds of greens depending on what's in season, and use regular diced bacon instead of pancetta if desired." — Diana Moutsopoulos

Directions

Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 14, 2009

This is a great and easy way to use up the greens from your fresh beets. I did make a couple of changes: 1. I rendered the bacon in a pan and used some of the leftiver fat to cook the onions in. 2. At the end, I added a splash of balsamic vinegar, which really seemed to brighten up all the flavors. 3. I served with a sprinkling of freshly grated parm over each bowl.

—JeffandMer

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Most Helpful Critical Review

Oct 09, 2009

I agree with the last entry--too dry and greens didn't wilt enough. Definitely would add chicken broth to make it better, as it is pretty bland. I also used pancetta and i think next time I'd use bacon for more flavor.

—kellyb

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38 Ratings

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Jul 14, 2009

Wonderful success with my older parents. I am the designated greens cooker (usually collards) for family dinners. I thought I would try this "greens and beans" recipe as a change. It was a major success. They not only wanted the recipe but took home the little that was left in "people bags". Easy and delicious. And "greens and beans" was a catchy name they liked too. I briefly cooked the onions in the olive oil. A dash of your favorite hot pepper vinegar will brighten up the greens but I elected to just put the bottle on the table and let each adjust for their taste.

—BillFL

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Aug 07, 2009

Awesome! My husband INHALED this! He said it reminded him of his grandma's cooking (she's very southern and used to make him collard greens, white beans and ham). I couldn't find beet greens, so I used 2 bunches of kale. I also used 5 slices of pancetta since I can only find the paper-thin stuff. I also added some fresh ground pepper. Excellent for a light and healthy dinner. Thanks very much!

—menasheep

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Jun 14, 2010

I've been eating greens prepared this way (without the wine) all my life and make it often myself - this is the standard way of cooking vegetables in Italian households. My favorite is with Swiss Chard - you must cook it quite awhile so it becomes tender and mild. Beet greens are a close second! Ceci beans (garbanzo beans) may be used instead of cannellini beans and it's just as good without beans too. I love this stuff so much I could make a meal of it on its own.

—naples34102

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Mar 12, 2012

Yum! We call this 'beans & greens'. Used spinach and kale. Doubled the greens and doubled the bacon. Prepped the greens and onion earlier in the day, making dinner a snap! Pan fried the bacon till crisp and then used the drippings to sauté onion and greens. Served with country sausage (didn't need too) - Family was really surprised that they liked it! Will make again and again! Thanks for sharing.

—LAURAMA

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Nov 19, 2009

This was great - I am always looking for something to add greens to.

—rcr0001

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Jul 10, 2011

I've made this with kale and collards. For collards, I took others' advice and added a little liquid to steam the collards until they were tender. I also used chopotle pepper and hot sauce to spice it up a little. I've substituted smoked sausage for bacon. I chopped the sausage into bite sized pieces and cooked it in the olive oil with the onion. Less smoky flavor with the sausage, but good still.

—ieeegla

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Nutrition

Calories
437 kcal
22%

Carbohydrates
57.2 g
18%

Cholesterol
10 mg
3%

Fat
16.3 g
25%

Fiber
13.9 g
56%

Protein
19.9 g
40%

Sodium
979 mg
39%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Greens with Cannellini Beans and Pancetta

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 437
Calories from Fat: 147

% Daily Value *
Total Fat 16.3g 25 %
Saturated Fat 2.9g 14 %
Cholesterol 10mg 3 %
Sodium 979mg 39 %
** Potassium 1266mg 35 %
Total Carbohydrates 57.2g 18 %
Dietary Fiber 13.9g 56 %
Protein 19.9g 40 %
** Sugars 1.6g
Vitamin A 713 %
Vitamin C 464 %
Calcium 51 %
Iron 75 %
** Thiamin 34 %
** Niacin 43 %
** Vitamin B6 47 %
** Magnesium 35 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.