Beans and Greens

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.

How to Make Beans and Greens

First, heat a little olive oil over medium heat in a Dutch oven or large skillet. Add the onions and cook until softened. Then reduce the heat to low and add the garlic and red pepper flakes. Cook for 1 minute while stirring continuously. Now add the kale, cover the pot or skillet, and cook until wilted, stirring several times.

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. Season with plenty of kosher salt and freshly ground black pepper. Spoon into bowls and, if desired, top with freshly grated Parmesan Cheese.

Helpful Recipe Tips

• Drain and rinse the cannellini beans before adding them to the stew.
• This recipe is very flexible when it comes to greens. Try mustard greens, collard greens, escarole, turnip greens, kale, spinach, or Swiss chard. Remember that spinach and Swiss Card do not need to simmer long at all. Add the beans and fresh thyme at the same time as the chicken broth and only simmer for 2-3 minutes.
• Season with what you have and what you love. Try rosemary, thyme, parsley, seasoned salt, or Cajun Seasoning.
• For more protein, add cooked smoked bacon, smoked ham, or browned pieces of smoked sausage like Polska Kielbasa.
• This recipe is even more delicious the next day. Just reheat on the stovetop or in the microwave at reduced power.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Recipe Variations for Beans and Greens

• Southern Style – add crisp cooked bacon, smoked ham, or smoked sausage like Polska Kielbasa, 1 teaspoon of apple cider vinegar, and 1/2 teaspoon of granulated sugar.
• Italian Style – add Italian sausage, 1 teaspoon of Italian Seasoning, and once ladled into bowls, sprinkle with Romano Cheese or Parmesan Cheese.
• Cajun Style – add andouille sausage or pepper sausage, red kidney beans instead of cannellini beans, and Cajun Seasoning to taste.

More Bean Recipes

Crock Pot Cowboy Beans

Cuban Black Beans

Pinto Bean Soup

Ham and Bean Soup

Baked beans

Warm Bean Dip

Beans and Greens

Quick and Easy Beans and Greens combine onions, garlic, kale, and Italian white beans in perfectly seasoned chicken broth. Serve with cornbread or a crusty baguette with soft creamy butter.

5 from 15 votes

Print Pin Rate

Course: side/other

Cuisine: Southern

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 75kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion diced
• 5-6 cloves garlic minced
• ¼ teaspoon red pepper flakes
• 10 ounces escarole or kale chopped
• 2 cups low-sodium chicken broth or chicken stock
• 2 15-ounce cans of cannellini beans, rinsed and drained
• 1 tablespoon chopped fresh thyme
• Kosher salt and fresh ground black pepper
• Grated romano or Parmesan cheese to taste optional

Instructions

• Heat the olive oil over medium heat in a Dutch oven or large 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.
• Add the kale, cover the pot or skillet, and cook until wilted, stirring several times.
• 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.
• Season with kosher salt and freshly ground black pepper to taste. Spoon into bowls and, if desired, top with freshly grated Parmesan Cheese.

Notes

• Drain and rinse the cannellini beans before adding them to the stew.
• This recipe is very flexible when it comes to greens. Try mustard greens, collard greens, escarole, turnip greens, kale, spinach, or Swiss chard. Remember that spinach and Swiss Card do not need to simmer long at all. Add the beans and fresh thyme at the same time as the chicken broth and only simmer for 2-3 minutes.
• Season with what you have and what you love. Try rosemary, thyme, parsley, seasoned salt, or Cajun Seasoning.
• For more protein, add cooked smoked bacon, smoked ham, or browned pieces of smoked sausage like Polska Kielbasa.
• This recipe is even more delicious the next day. Just reheat on the stovetop or in the microwave at reduced power.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 37mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1105IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg

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