One-Pan Italian Beans and Greens

This hearty beans and greens recipe features creamy white beans, tender greens, garlic, and olive oil—simple ingredients, big Italian comfort.

Tender braised greens and beans is one of my favorite things to eat. I love sautéed kale. I love beans. I love pancetta. Cook it all together in one skillet with plenty of parmesan and a touch of lemon zest, and you’ve got a cozy, simple meal (made in one pot!) you’ll want on repeat.

Beans and greens is a classic example of cucina povera—the Italian style of cooking that embraces using what’s on hand. Humble ingredients, solid technique, and a little creativity come together to transform simple food into something comforting and delicious. It’s about resourcefulness and flexibility. 

The goal isn’t to perfectly follow a recipe—it’s to feed your family with what you have. No fancy gadgets or pricey ingredients needed. Be intentional and creative, and good food will follow.

When I lived in Florence, my favorite meals were always the simplest ones—so much more satisfying, to your core, than fancy food. It reminds me of this tuna white bean salad. Literally no frills, nothing fancy, just everything I crave.

And now, as a mom of four, this way of cooking feels even more meaningful. There’s so much satisfaction in using what’s in the fridge, cutting waste, and putting food in lots of mouths.

Cucina povera is about gratitude—being thankful for what we have and using it well, instead of constantly chasing more. And I hope that spirit sets you free in the kitchen: to cook great food, trust yourself, and let go of perfection.

beans and greens is a framework, not a strict recipe

No kale? Use whatever greens you’ve got. Have sausage instead of pancetta? Toss it in. An extra parmesan rind? Throw it in for depth. Stale bread? Tear it up and let it thicken the braise.

Don’t get hung up on the recipe, just follow the broad technique.

ways to serve white beans and greens

• Spoon it over creamy polenta or parmesan risotto.
• Serve it with crusty bread!
• Toss it with handmade pasta—maltagliati scraps or farfalle are perfect.

a few recipe tips:

• Use canned beans or cook your own dried beans. I lean into cooking dried beans whenever I can for their flavor and texture.
• Sometimes I switch up the method if I want brighter greens. I blanch and shock the greens first to lock in color. Then I cook the beans with aromatics until creamy, and stir in the greens at the end. (For a primer on blanching greens, check out my sautéed kale recipe.)

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