beans and greens

Recipe by
Beth Pierce
Ofallon, MO

These Beans and Greens are easy, hearty, and southern-style delicious. Serve this tasty recipe as a side dish for fried chicken or fish or a meatless main entree. Add some smoked bacon or ham and a splash of apple cider vinegar for authentic Appalachian Style Beans and Greens. Or try a sprinkle of Italian seasoning and freshly grated Parmesan Cheese. Call it a soup or a stew; add enough chicken broth to suit your taste.

yield 6 serving(s)
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For beans and greens

  • 2 Tbsp
    olive oil
  • 1
    small yellow onion diced
  • 6 clove
    garlic minced
  • ¼ tsp
    red pepper flakes
  • 10 oz
    escarole or kale, chopped
  • 2 c
    low-sodium chicken broth
  • 2
    (15-ounce) cans of cannellini beans, rinsed and drained
  • 1 Tbsp
    chopped fresh thyme
  • kosher salt and fresh ground black pepper
  • grated romano or parmesan cheese to taste (optional)

How To Make beans and greens

  • 1
    Heat the olive oil over medium-high heat in a Dutch oven or heavy skillet. Add the onions and cook until softened. Reduce the heat to low and add the garlic and red pepper flakes. Cook for 1 minute while stirring continuously.
  • 2
    Add the kale, cover the pot or skillet, and cook until wilted, stirring several times.
  • 3
    Stir in the chicken broth and increase the heat to medium. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes. Stir in the cannellini beans and fresh thyme and simmer for about 3 minutes
  • 4
    Season with kosher salt and freshly ground black pepper to taste. Spoon into bowls and, if desired, top with freshly grated Parmesan Cheese.
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