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Rating: 4.63 stars
94 Ratings
  • 5 star values: 68
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

Inspiration for this recipe came from my roomie. This is a forgiving recipe and a great way to get your greens! I eat it as a main dish, but this could easily be fit for four to six sides. Feel free to substitute different kinds of greens depending on what's in season, and use regular diced bacon instead of pancetta if desired.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.

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  • In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.

Nutrition Facts

437 calories; protein 19.9g; carbohydrates 57.2g; fat 16.3g; cholesterol 9.9mg; sodium 785.7mg. Full Nutrition
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Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2009
This is a great and easy way to use up the greens from your fresh beets. I did make a couple of changes: 1. I rendered the bacon in a pan and used some of the leftiver fat to cook the onions in. 2. At the end I added a splash of balsamic vinegar which really seemed to brighten up all the flavors. 3. I served with a sprinkling of freshly grated parm over each bowl. Read More
(51)

Most helpful critical review

Rating: 3 stars
03/08/2014
This dish was just okay. It was enjoyable but somewhat bland. Definitely needed to add some chicken broth for the greens to wilt. Read More
(3)
94 Ratings
  • 5 star values: 68
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/14/2009
This is a great and easy way to use up the greens from your fresh beets. I did make a couple of changes: 1. I rendered the bacon in a pan and used some of the leftiver fat to cook the onions in. 2. At the end I added a splash of balsamic vinegar which really seemed to brighten up all the flavors. 3. I served with a sprinkling of freshly grated parm over each bowl. Read More
(51)
Rating: 5 stars
08/07/2009
Awesome! My husband INHALED this! He said it reminded him of his grandma's cooking (she's very southern and used to make him collard greens white beans and ham). I couldn't find beet greens so I used 2 bunches of kale. I also used 5 slices of pancetta since I can only find the paper-thin stuff. I also added some fresh ground pepper. Excellent for a light and healthy dinner. Thanks very much! Read More
(32)
Rating: 5 stars
07/14/2009
Wonderful success with my older parents. I am the designated greens cooker (usually collards) for family dinners. I thought I would try this "greens and beans" recipe as a change. It was a major success. They not only wanted the recipe but took home the little that was left in "people bags". Easy and delicious. And "greens and beans" was a catchy name they liked too. I briefly cooked the onions in the olive oil. A dash of your favorite hot pepper vinegar will brighten up the greens but I elected to just put the bottle on the table and let each adjust for their taste. Read More
(25)
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Rating: 5 stars
06/14/2010
I've been eating greens prepared this way (without the wine) all my life and make it often myself - this is the standard way of cooking vegetables in Italian households. My favorite is with Swiss Chard - you must cook it quite awhile so it becomes tender and mild. Beet greens are a close second! Ceci beans (garbanzo beans) may be used instead of cannellini beans and it's just as good without beans too. I love this stuff so much I could make a meal of it on its own. Read More
(18)
Rating: 5 stars
03/12/2012
Yum! We call this 'beans & greens'. Used spinach and kale. Doubled the greens and doubled the bacon. Prepped the greens and onion earlier in the day making dinner a snap! Pan fried the bacon till crisp and then used the drippings to sauté onion and greens. Served with country sausage (didn't need too) - Family was really surprised that they liked it! Will make again and again! Thanks for sharing. Read More
(10)
Rating: 5 stars
07/24/2012
We really liked this dish. I used bacon instead of pancetta and I cooked it a little longer than in the recipe. I also didn't have any beet greens so I just used a large bunch of kale. Overall I loved it and will definitely be making this again. Read More
(9)
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Rating: 5 stars
07/11/2014
Used fresh beans boiled till just tender from Hillcrest Farmer's Market during my visit to Little Rock. Vegetarian version: left out meat and for flavor added a 1/4 cup fresh basil-torn in coarse pieces salt and pepper about 10 coarsely chopped walnuts (lightly brown with garlic) and a few big squirts of lemon (gives the "kick"). Left out the beet greens as didn't have on hand. Yum!! Read More
(9)
Rating: 5 stars
11/19/2009
This was great - I am always looking for something to add greens to. Read More
(6)
Rating: 5 stars
01/16/2014
I've been cooking greens this way for a long time (using the bacon) but I never thought of adding cannelini beans. It's a great way to add fiber and protein to an already healthy dish. We enjoyed this and will keep this in mind from now on. Thanks Diana! Read More
(5)
Rating: 3 stars
03/08/2014
This dish was just okay. It was enjoyable but somewhat bland. Definitely needed to add some chicken broth for the greens to wilt. Read More
(3)