Name: one-pan Italian beans and greens
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 4 oz pancetta, cubed; 1 small yellow onion onion, diced; 1 celery stalk, diced; 3 garlic cloves, minced; 2 bunches kale, stems discarded and leaves sliced into ribbons (can sub any dark leafy green); 3 cups cooked cannellini beans (or 2 15-oz cans), rinsed; 2 cups chicken stock (or mix of stock and bean cooking liquid); 1/4 tsp red chili flakes, plus more to taste; zest of 1 lemon; 1/2 cup grated parmesan

one-pan Italian beans and greens

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

Author: Indi Hampton
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4
Category: Side
Method: Braise
Cuisine: Italian
Diet: Gluten Free

Ingredients

2 tbsp extra virgin olive oil
4 oz pancetta, cubed
1 small yellow onion onion, diced
1 celery stalk, diced
3 garlic cloves, minced
2 bunches kale, stems discarded and leaves sliced into ribbons (can sub any dark leafy green)
3 cups cooked cannellini beans (or 2 15-oz cans), rinsed
2 cups chicken stock (or mix of stock and bean cooking liquid)
1/4 tsp red chili flakes, plus more to taste
zest of 1 lemon
1/2 cup grated parmesan

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Instructions

Heat olive oil and pancetta in a large, deep skillet over medium heat. Cook, stirring occasionally, until pancetta is crispy and browned, about 8 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate to drain.
Add onion and celery and cook until translucent but not browned, 8- 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add as much kale as will fit into the skillet. Cook, stirring, until it wilts enough to make room for more. Continue adding kale in batches, stirring as you go, until it’s all in the skillet. Season with salt and pepper, cover, and cook over low heat until the greens are tender, about 10 minutes.
Stir in the beans, stock (or bean cooking liquid), and chili flakes. Bring to a boil and reduce to a gentle simmer. Cook for about 10 minutes or until greens are fully tender and beans are creamy.
Remove from heat and stir in lemon zest and parmesan. Taste and add more salt or pepper, if needed.

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving Size: 1
Calories: 530
Sugar: 4.5g
Sodium: 447mg
Fat: 28g
Saturated Fat: 8.9g
Unsaturated Fat: 17.2g
Trans Fat: 0.1g
Carbohydrates: 48g
Fiber: 11g
Protein: 25g
Cholesterol: 35mg

Find it online: https://www.withspice.com/blog/beans-and-greens/