Recipe by Diana Moutsopoulos
"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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pancetta or bacon, chopped
1 1/2 tablespoons
red onion, chopped
kale, roughly chopped
beet greens, roughly chopped
salt to taste
1 (15 ounce) can
cannellini beans, drained
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.
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.
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.
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!
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.
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.
This was great - I am always looking for something to add greens to.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Greens with Cannellini Beans and Pancetta
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 147
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