Greens and Beans Recipe -
Greens and Beans Recipe
  • READY IN 30 mins

Greens and Beans

Recipe by  

"We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  2. Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Kitchen-Friendly View

Reviews More Reviews

May 06, 2013

This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread.

May 30, 2013

Liked this very much. Didn't have escarole so I used Kale and cooked longer. Added a little "Better than boillion" non chicken flavor for a little extra taste.

Apr 27, 2013

I found this just ok. I like all the ingredients and there wasn't anything wrong with it, just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers in chicken broth and small pasta for a quick soup.

Jan 17, 2015

Loved this! I used spinach instead of escarole because, depending on the season, sometimes I find escarole to be a little bitter. Also, instead of water, I cooked the spinach in chicken broth. I would absolutely make this again!

Aug 21, 2014

Topped with roasted Hungarian pepper and ate the whole thing with a loaf of crusty Italian bread and bottle of wine-excellent!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 738 mg
  • 30%

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

See More

About the Cook

Subscribe Today!

In Season

Sweet Summer Desserts
Sweet Summer Desserts

Summertime is all the sweeter with light desserts that satisfy without weighing you down.

Let's Make Zucchini Bread
Let's Make Zucchini Bread

Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

How to Make Beans and Greens

See how to make a rustic Italian-style beans and greens recipe with escarole.

Utica Greens and Beans

Tasty beans and greens with escarole, pancetta, and a bread crumb topping.

Chef John's Pork and Beans and Greens

See how to make an Italian variation on beans and greens.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States