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Reviewed: Oct. 9, 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.

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kellyb

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Reviewed: Oct. 5, 2009

I made this recipe exactly as posted and then tasted it. It was too dry for my liking, so I ended up adding one cup of low sodium chicken broth and cooking it about 5 minutes longer. I would make it again, with the broth, and I might even add an additional five minutes, because I like my greens quite tender.

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ColleenNY

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Reviewed: Sep. 8, 2009

Best greens recipe I've made so far. Kids loved it. It is so easy! I will make this regularly.

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Peppermint Patty

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Aug. 6, 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!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Jul. 13, 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.

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BillFL

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Reviewed: Jul. 11, 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.

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