Greens with Cannellini Beans and Pancetta Recipe -
Greens with Cannellini Beans and Pancetta Recipe
  • READY IN 40 mins

Greens with Cannellini Beans and Pancetta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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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.

Most Helpful Critical Review
Mar 08, 2014

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

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!

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.

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.

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.

Jul 24, 2012

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 loved it and will definitely be making this again.

Nov 19, 2009

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


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  • 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
  • 786 mg
  • 31%

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

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