Greens with Cannellini Beans and Pancetta

Greens with Cannellini Beans and Pancetta

Made  times
Diana Moutsopoulos 130

"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."
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40 m servings 437 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

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  1. Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
  2. 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.


  1. 71 Ratings

Most helpful positive review

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...

Most helpful critical review

This dish was just okay. It was enjoyable, but somewhat bland. Definitely needed to add some chicken broth for the greens to wilt.

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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...

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...

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 majo...

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 Swi...

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 b...

We really liked this dish. I used bacon instead of pancetta and I cooked it a little longer than in the recipe. I also didn't have any beet greens so I just used a large bunch of kale. Overall I...

Used fresh beans, boiled till just tender, from Hillcrest Farmer's Market during my visit to Little Rock. Vegetarian version: left out meat and for flavor added a 1/4 cup fresh basil-torn in co...

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

I've been cooking greens this way for a long time (using the bacon), but I never thought of adding cannelini beans. It's a great way to add fiber and protein to an already healthy dish. We enj...

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