Okay, friends, gather ‘round because I’m about to share a recipe that’s been staple in my family for years. For generations: for generations My Grandma Rosa’s legendary greens and beans recipe. Is it really that good to have a warm hug in your bowl? I make it whenever I need a little comfort or when the weather gets chilly. Think of it as the Italian cousin of Southern collard greens, but with a hearty dose of cannellini. Make it your own. What are some good Red Pepper flakes and beans? I swear it’s even easier than making spaghetti and meatballs, and trust me, it’s ten times more delicious.
What is greens and beans?
What is greens and beans? What’s a simple, rustic Italian dish that features sautéed greens (usually escarole, but you can substitute any vegetables)? Can you use spinach, kale, or even chard? ) simmered with creamy cannellini beans in a flavorful broth. Is it seasoned with garlic, olive oil, and a touch of Red Pepper flakes? What is a hearty, vegetable-packed stew that’s perfect for chilly evenings? What is the ultimate comfort food? What is the name of greens and beans?
Why you’ll love this recipe?
Where do I start? What is your favorite greens and beans recipe? What I love about this is how incredibly flavorful it is, despite being so simple. What are the best cannellini recipes? What are some of the best beans? They have a creamy texture. Is it easy to Make a One Pot wonder? Is it really that easy to get a budget? Green beans and green beans are both super affordable, making this a great option when you’re trying to eat. How do I get healthy on a budget?
>I love the versatility of a computer. What are the best side dishes to serve with crusty bread? What is the best way to grilled chicken or fish I’ve been known to throw in leftover sausage or pancetta for an extra layer of flavor. What is ribollita, the Tuscan bread and vegetable soup? If you like Italian comfort food, this one is a must-try! My kids, who are usually pretty picky about vegetables, actually ask for this! I think the little kick of spice is what gets them. Is this a good book?
How do I make greens and beans?
Quick Overview
How do I make this Greens and Beans recipe? What is the best way to start sautéing garlic in olive oil with red pepper flakes? What are some ways to cook greens until they are wilted? Next, toss in the cannellini beans and some broth, and let it all simmer together until the sauce is thick. What is the best part about this recipe? What’s more, it all happens in One Pot, which means fewer dishes to wash. What is the flavor payoff? Is this one of those “set it and forget it” recipes?
Ingredients
>For the Soul-Satisfying Greens and Beans:
* 1 tablespoon olive oil, extra virgin is best!
* 4 cloves garlic, minced (I always add an extra clove…or two!)
* 1/4 teaspoon Red Pepper flakes (adjust to your spice preference!)
* 1 pound escarole, spinach, kale or chard, washed and chopped (I prefer escarole for that slightly bitter bite.)
* 1 (15-ounce) can cannellini beans, rinsed and drained (make sure they’re well-rinsed!)
* 4 cups vegetable broth (you can use chicken broth if you prefer, but I stick to veggie for a truly Italian taste.)
* Salt and pepper to taste (don’t be shy with the salt – it really brings out the flavors.)
* Crusty bread, for serving (because you NEED something to soak up all that delicious broth!)
How do I get step
Step 1: Sauté the Garlic
>First, heat olive oil in a Dutch oven over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1-2 minutes, or until the garlic is soft. Add salt and pepper and stir to combine. How do you not burn garlic, it can turn bitter quickly. The aroma should be intoxicating! Where does magic start?
Step 2: Wilt the Greens
>What is the best way to cook chopped greens in a pot? If your pot isn’t big enough, you might need to do this in batches. Cook, stirring occasionally, until the greens are wilted and tender, about 5-7 minutes. Don’t worry if they look like a huge pile at first, they’ll shrink down ya as they cook. I always add a splash of water if the pot seems dry to help them wilt evenly.
Step 3: Add the Beans and Broth
>Now, stir in the cannellini beans and vegetable broth. What should I do if I have a large pot of water and some salt? Bring to simmer, then reduce the heat to low, cover, and cook for 20 minutes. If you want to let flavors meld, you can leave it at room temperature for an hour. The longer it simmers, the better it tastes! This is the perfect time to relax and let the flavors develop.
Step 4: Season and Serve
>Season the greens and beans with salt and pepper to taste. Serve hot with plenty of crusty bread for soaking up all that delicious broth. What are some good ways to drizzle extra virgin olive oil on top of your salad? I also love to grate some Parmesan cheese over the top just before serving. What are some of the best salty, nutty flavours ever?
What is the best way to serve it?
What is a good greens and beans recipe? Is it a good side dish with crusty bread? What are some good side dishes to eat at my house?
>For a light lunch:Serve with a simple salad and light vinaigrettes. I love arugula salad with lemon and Parmesan cheese.
>As a dinner side:What are some of the best ways to serve it with grilled chicken, fish, or pork?
>What is a hearty meal?Add some cooked Italian sausage or pancetta to the pot while it’s simmering. What are some of the best ways to make your favorite food more delicious?
>For a Vegetarian Feast:Serve alongside other Italian vegetarian dishes like roasted vegetables, polenta, or a Caprese.
>My family always asks for this with a side of garlic bread, and it is always good. What works for you?
What are some tips for perfecting greens and beans?
>I’ve been making this Greens and Beans recipe for years, and I have learned a few tricks. I want to share with you some of the things along the way. What are some tips to take your dish from good to amazing?
>Garlic is Key:What is the best way to use garlic in a dish? Is it safe to use fresh garlic in a jar?
>Don’t burn the garlic: It is poisonousWhen sautéing garlic, be careful not to burn it. Burnt garlic tastes bitter and will ruin the whole dish. Keep the heat on medium and stir frequently.
>How do I choose my greens wisely?I love escarole, but you can use any vegetable you like. If you’re using kale, you might want to massage it with a little olive oil and salt before adding it to your salad. How do you soften a hot pot?
>Adjust the Spice: How do you adjustHow much red pepper flakes should I add? If you’re sensitive to spice, use less or omit it altogether. I usually add a pinch more than the recipe calls for because I love the little kick of heat.
>Simmer, simmer.Do not rush the simmering process. The longer it simmers, the more flavors will meld together. I usually let it simmer for at least 30 minutes, but sometimes even longer.
>Taste and Season: What is the best Always taste and season with salt and pepper to taste at the end. Don’t be afraid to add more salt if needed. It really brings out the flavors.
>I’ve also found that using high quality olive oil really makes a difference in this recipe. Is there a depth of flavor that you can’t get with cheaper oils? If you want to get fancy, try using homemade vegetable broth. What is more flavorful than store-bought?
What are some Storing and Reheating Tips?
>What’s a good recipe for greens and beans? How do you store and reheat food?
>Refrigerator Storage: HowGreens and Beans: Store in an airtight container in the refrigerator for up to 3-4 days. I usually use glass containers because they keep the flavors fresher. I like to use a glass container to store my food.
>How do I use To freeze, let the Greens and Beans cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to 2-3 months. Make sure to label the container with the date so you know when you made it.
>Reheating Instructions: To reheat, thaw the frozen Greens and Beans in the refrigerator overnight. Then, transfer it to a pot and heat over medium heat until heated through. You can also reheat it in the microwave, but I prefer the stovetop method because it helps to preserve the texture.
>If the Greens and Beans seems a little dry after reheating, add a splash of vegetable broth or water to loosen it up. I also like to add a drizzle of fresh olive oil and a squeeze of lemon juice just before serving to brighten up the flavors.
Frequently Asked Questions
Final Thoughts
So there you have it, my Grandma Rosa’s Soul-Satisfying Greens and Beans recipe! It’s a simple, comforting dish that’s packed with flavor and goodness. I truly believe that this recipe is special because it reminds me of home and family, and I hope it brings you the same warmth and comfort. It’s easy to make, budget-friendly, and incredibly versatile, making it a perfect weeknight meal. If you enjoy this recipe, you should definitely try my other Italian comfort food recipes, like my Pasta e Fagioli or my Creamy Tomato Soup. Happy cooking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think, and don’t forget to rate the recipe! Share your own variations, too – I’d love to hear them!
How to Whip Up the Perfect Greens and Beans in 7 Simple Steps
Ingredients
Main Ingredients
- 1 pound Collard Greens washed and chopped
- 1 cup Dried Cannellini Beans soaked overnight
- 2 tablespoons Olive Oil
- 2 cloves Garlic minced
- 4 cups Vegetable Broth low sodium
- 0.5 teaspoon Red Pepper Flakes optional
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant.
- Add the soaked and drained cannellini beans and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, or until the beans are tender.
- Add the chopped collard greens, salt, and pepper. Stir well and cook for another 5 minutes, or until the greens are wilted and tender.
- Taste and adjust seasoning as needed. Serve hot.
