Beans and Greens

Beans And Greens

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Felicia DeLappi


My friend Amata gave me this recipe. Every good Italian has some version of it.


★★★★★ 1 vote

20 Min
30 Min


  • 1 lb
    fresh escarole
  • 2 Tbsp
    olive oil
  • 1 c
    chicken broth
  • 2 clove
  • 4 can(s)
    cannolini beans (white kidney beans)

How to Make Beans and Greens


  1. Cut the bottoms off the bunches of escarol and wash it really well. (You'll probally need 3 or 4) Cut out any of the hard white centers and bad looking pieces and discard. Chop into big pieces and drain very well. In the mean time, heat a big pan over medium heat and add the olive oil. Chop the garlic and add that. DON'T LET IT BROWN. Then, add the escarole, stirring as it wilts. Add some chicken broth then more greens, until they're all in. Cover and let them cook down over medium low heat.
  2. Open the beans and drain them. Rinse. When the greens have cooked down, (this shouldn't have taken too long) take them out of the liquid they've made and but them in a bowl. If it looks like there's a lot of liquid in the pot, ladle some out and put it aside. You might need it. The finished product shouldn't be too dry, but not like soup. You should have about 1/2 a cup still in the pot. Turn the heat up a little, add a little more oil, add the beans. If they start to get too dry, add a little broth. Once they seem nice and hot, put the greens back in. Stir everything together. Taste it. At this point, I add a 1/2 cup of pecorino parmasana. That's up to you. You can serve it on the side.
  3. You can alter this to suit your family. We like it not too wet. Some like it like soup. It's up to you. A also add more garlic, but that's up to you, too.

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