Okay, friends, gather ’round! I’m about to share a recipe that’s been passed down through generations in my family – a real comfort food classic. This What are some greens and beans recipes?is so simple, yet so incredibly flavorful, it’s like a warm hug in tin. Think of it as the Italian cousin to Southern collard greens, but with a heartier texture and fewer calories. What is a completely different flavor profile? Is it easier than you think? When I was a kid, my Grandma Rosa would make this every Sunday, and the whole house would smell like this. Now, I make it whenever I’m craving something comforting and healthy, and honestly, it’s usually a craving. Is it possible to go missing in a flash
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What are greens and beans?
So, what *is* greens and beans recipe all about? Well, at its heart, it’s a rustic Italian dish featuring, you guessed it, greens and beans! It’s essentially a hearty stew, somewhere between a soup and a side dish, depending on how soupy you make it. The key is using flavorful greens, like escarole or broccoli rabe (my personal favorite!), paired with creamy cannellini beans. It’s often simmered in olive oil with garlic, maybe a little chili flake for a kick, and sometimes a touch of tomato. It’s essentially a peasant dish, but don’t let that fool you – the flavors are incredibly rich and satisfying. Think of it as a deconstructed minestrone, but without the pasta.
Why you’ll love this recipe?
Where do I start?What is the best greens and beans recipe? has become a staple in my kitchen. First and foremost, the flavor is incredible. The slightly bitter greens perfectly complement the creamy beans, and the garlic and chili flake add just the right amount of warmth and spice. But beyond the taste, it’s also ridiculously easy to make. This one’s a lifesaver on busy weeknights – it comes together in under an hour, most of which is simmering time. What I love most about this is how adaptable it is. You can easily swap out the greens or beans based on what you have on hand. White beans? Perfect! Kale instead of escarole? Go for it! And let’s not forget about the cost. This is a super budget-friendly meal, especially if you buy dried beans in bulk. Plus, it is loaded with good for you ingredients. I’ve tried so many fancy dishes, but this simple recipe always wins. It just hits the spot every single time.
How to Make Greens and Beans
Quick Overview
Making this What is the best greens and beans recipe?Is it easier than you think? How do you sauté garlic in olive oil, add greens and beans, simmer until everything is done. What is tender and flavorful? What is the magic of simmering? Something truly special. Don’t be intimidated by the “simmering” part – it’s mostly hands-off. I promise, even if you’re a beginner cook, you can nail this.
Ingredients
For the Base:
What is the best extra virgin olive oil to use?
4 cloves garlic, minced: I always use fresh garlic, but garlic powder can work in a pinch (about 1 teaspoon).
1/2 teaspoon red pepper flakes (optional): 1 tsp. If you don’t like heat, adjust to your preference or omit altogether.
1 medium onion, chopped: Yellow or white onion will work. I’ve used shallots for a few days now.
For the greens and beans:
1 pound greens (escarole, broccoli rabe or spinach), washed and chopped: Is it healthy to eat spinach? I prefer escarole or broccoli rabe for their slightly bitter flavor.
2 (15-ounce) cans cannellini beans, rinsed and drained: You can also use dried cannellini beans, but you’ll need to soak them overnight and cook them until tender.
4 cups vegetable broth (or chicken broth): Adds depth of flavor, but water will also work.
1 can diced tomatoes (optional): Adds a touch of acidity and sweetness. I usually use fire-roasted tomatoes for extra flavor.
For Seasoning and Finishing:
Salt and freshly ground black pepper to taste: Season generously!
Fresh parsley, chopped (for garnish): Adds a pop of freshness.
Grated Parmesan cheese (optional, for serving): I mean, is it even Italian food without Parmesan?
How do I follow step
Step 1: Sauté Aromatics
In a Dutch oven, heat olive oil over medium heat. Add salt and pepper to taste. Add the onion, garlic and red pepper flakes and cook until softened and fragrant, about 2 minutes. How do you not burn garlic?
Step 2: Add Greens
Add the chopped greens to the pot and cook until wilted, about 5-10 minutes, depending on the type of greens you’re using. If using broccoli rabe, you might need to blanch it first to reduce the bitterness. I always add it in batches to make sure it cooks evenly.
Step 3: Add Beans and Tomatoes
Stir in the cannellini beans and diced tomatoes. Season with salt and pepper to taste.
Step 4: Add Broth and Simmer
Pour in the vegetable broth (or chicken broth) and bring to a simmer. Reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, allowing the flavors to meld together. The longer it simmers, the better it gets!
Step 5: Adjust Seasoning and Serve
Taste and adjust seasoning as needed. Garnish with fresh parsley and grated Parmesan cheese (if using). Serve hot with crusty bread for dipping.
What is the best way to serve it?
This What is the best greens and beans recipe? is incredibly versatile and can be served in so many different ways! For a simple lunch, I love to serve it with a side of crusty bread for dipping. It’s perfect for soaking up all that delicious broth. For a heartier meal, try serving it over pasta – orecchiette or ditalini work especially well. You can even add a grilled sausage or some crispy pancetta for extra protein. My family loves it alongside grilled chicken or fish. It’s really great as a side dish. And for a truly Italian experience, serve it with a glass of red wine – Chianti or Montepulciano would be perfect. I often will have mine with a Pinot Grigio if I am looking for a white wine. It also makes a fantastic vegetarian main course.
Top Tips for Perfecting Your Greens and Beans
Over the years, I’ve learned a few tricks for making the perfect.What is greens and beans recipe? every time. First, don’t be afraid to experiment with different types of greens. Escarole and broccoli rabe are my go-to choices, but kale, spinach, or even Swiss chard will work well. Just adjust the cooking time accordingly. If you’re using a tougher green like kale, you might need to simmer it for a bit longer. Speaking of simmering, don’t rush the process! The longer you simmer the greens and beans, the more the flavors will meld together. I like to let mine simmer for at least 30 minutes, but sometimes I’ll even let it go for an hour or two. If you’re using canned beans, be sure to rinse them well before adding them to the pot. This will help remove any excess sodium. And finally, don’t be afraid to add a little bit of acid to brighten up the flavors. A squeeze of lemon juice or a splash of red wine vinegar at the end can really make a difference. If you want to kick it up a notch, consider adding a parmesan rind while it simmers. It brings a salty umami flavor that is out of this world.
What are some Storing and Reheating Tips?
This What is the best greens and beans recipe?Is it ok to make a big batch the next day? Can you store leftovers in an airtight container in the refrigerator? To reheat, simply warm it up in a pot over medium heat, stirring occasionally, until heated through. Can you reheat it in the microwave? If it seems too thick, add a splash of water to thin it out. It’s also freezer-friendly! To freeze, let the greens and beans cool completely, then transfer them to a freezer-safe container. Is it safe to store it in the freezer for up to 3 months? What is the best way to thaw it overnight in the refrigerator before reheating?
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Final Thoughts
So there you have it – my Grandma Rosa’s secret greens and beans recipe! I hope you love it as much as my family does. It’s a simple, comforting, and incredibly flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or a hearty side dish for a holiday gathering, this recipe is sure to please. And if you’re a fan of Italian comfort food, be sure to check out my other recipes, like my lasagna and my chicken parmesan. Happy cooking! I can’t wait to hear how yours turns out – be sure to leave a comment below and let me know!
Savory Herbed White Beans with Garden Vegetables
Ingredients
Main Ingredients
- 12 oz smoked tofu cubed
- 2 tbsp olive oil extra virgin
- 1 large red onion diced
- 4 cloves garlic minced
- 4 cups vegetable broth
- 2 15 oz cans white beans drained and rinsed
- 3 cups broccoli florets chopped
- 8 oz mushrooms sliced
- 1 lemon zested and juiced
- 1 tsp paprika smoked
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 1 tsp salt to taste
- 1 tsp black pepper freshly ground
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Sauté the onions until soft, about 5 minutes.
- Add garlic and smoked tofu to the skillet, cooking until the tofu is golden, about 5 more minutes.
- Pour in the vegetable broth and add the white beans. Season with paprika, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then add broccoli and mushrooms. Reduce heat and simmer until the vegetables are tender, about 10 minutes.
- Stir in lemon zest and juice. Adjust seasoning with extra salt and pepper to taste.
- Remove from heat and let cool slightly before serving.
- Serve warm with crusty bread or rice, if desired.
