BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
BEANS AND GREENS
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
SMOKY BEANS AND GREENS ON TOAST
Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.
Provided by David Tamarkin
Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
- Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
- Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.
ITALIAN BEANS AND GREENS
This is a go to recipe for me for pot luck. It is always a hit. Even among people who don't think they like beans or greens. If I make it as a side dish instead of a main, I substitute quartered sauteed mushrooms for the Italian sausage. The Kale is one of the big bags in the produce section. Of course, you can chop your own. I also roast my own garlic on the weekends and save in a jar. It's really worth it for this dish. This is great on it's own, on top of or with with slices of crusty bread. It's hard to mess this dish up. Just don't under cook the kale or it will be too tough.
Provided by SparkleKristy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer kale in a large pot of salted water until al dente, drain.
- (Can refrigerate kale after cooked for dish preparation at another time.).
- Pre-heat a large pot or frying pan. Add olive oil to taste.
- Saute chopped shallot until translucent.
- Remove skin from the Italian sausage, Break up into bite sized chunks.
- Add sausage to the shallots and brown / cook sausage completely.
- Add drained beans to the sausage.
- Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
- If the beans start to stick, add a little water.
- Add cooked kale.
- Add a little water to make a small amount of thick sauce.
- Cover with a lid and simmer for 5 minutes or until ready to serve.
- Also very good made a head and reheated.
- It will keep for a week.
SPANISH MEATBALLS WITH BEANS AND GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
- Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
- For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
- Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
- Reheat the soup over medium heat and serve with crusty bread.
CHEF JOHN'S BEANS AND GREENS
Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
- Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
- Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.
Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g
WHITE BEAN AND GREENS SOUP
This nutritious, warming soup comes together in a half hour with very little prep time - a perfect weeknight meal!
Provided by Giada De Laurentiis
Categories Main Course Soup
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
- Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.
Nutrition Facts : ServingSize 4, Calories 251
BEANS AND GREENS
My Italian Aunt often made this when we went to visit. I was just given the recipe. It is so good and so easy to make. You can use any leafy green like spinach or turnip greens but romaine has a nice sweet flavour so it was always the first choice. This is more like a chili/stew style soup.
Provided by Tara1183
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash lettuce well and chop leaves in half.
- Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
- Add one can of beans with juice and one can without, lettuce and salt and pepper.
- Cover and simmer 20 minutes on med-low heat.
- Serve in bowls and top with cheese.
- Serve with fresh bread for dipping.
Nutrition Facts : Calories 321.8, Fat 8.8, SaturatedFat 1.4, Sodium 681.8, Carbohydrate 45.2, Fiber 15.7, Sugar 3.8, Protein 18.8
BEANS AND GREENS POLENTA BAKE
Layering and baking sautéed garlicky greens, beans, and Parmesan on top of make-ahead Parmesan Polenta creates a super fast, pantry-friendly weeknight dinner that's sort of like a polenta pizza.
Provided by Anna Stockwell
Categories Garlic Olive Oil Kale Vinegar Parmesan Dinner Quick & Easy Wheat/Gluten-Free Vegetarian
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
- Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
- Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
- Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.
BEANS AND GREENS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.
SOUTHERN-STYLE GREENS WITH BEANS
Steps:
- In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.
BEANS, GREENS, AND PASTA
This is a hearty, rustic dish, which you can vary according to the ingredients you have on hand. It's an adaptation of a recipe from the Moosewood Restaurant Cooks at Home, to which I've added penne, but you could use your favorite chunky pasta. This dish is also one of the few in which I prefer whole-wheat pasta. Any white beans will do, such as great northern, cannellini, navy, or butter beans. Strongly flavored greens, such as escarole, endive, collard greens, etc., contrast nicely with the creamy blandness of the beans, the sourness of the lemon, and the spark of the pepper.
Provided by Podkayne
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If you need to, cook the pasta until al dente.
- While the pasta cooks, sweat the garlic in the olive oil until it just starts to turn golden.
- Add the red pepper and the chopped greens, and cook until the greens are wilted and bright green.
- Add the beans and lemon juice and heat through, and remove from heat.
- Add the cooked pasta and toss. Add salt and pepper to taste.
- Serve topped with grated parmesean. (Omit this for a vegan preparation, of course.).
BEANS AND GREENS SOUP.
From my favorite chef, Rachael Ray. Yum-O! A great combination of flavors. Don't omit the nutmeg. It is the best part. You can also try this with other greens; spinach, kale, arugula... Add sliced mushrooms with the sautéed onions if you'd like. Grate some Parmesan cheese over the top and serve with crusty bread.
Provided by dicentra
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes.
- Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper.
- Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.
Nutrition Facts : Calories 270.1, Fat 11.6, SaturatedFat 1.8, Sodium 411.7, Carbohydrate 30.9, Fiber 9.8, Sugar 1.7, Protein 12.6
GNOCCHI BEANS AND GREENS
A simple beans and greens with Gnocchi - Pretty close to what I found in a fancy Italian restaurant nearby, except I didn't have exactly what they used on hand... escarole and such... I still like it, though I think I may need to add some more liquids as it's pretty dense.
Provided by bPi2240
Categories Beans
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pan fry Spinach in 2 Tablespoons Butter or Margarine until soft.
- Melt remaining Butter or Margarine over low heat.
- Mince Garlic into melted Butter or Margarine and allow to simmer.
- Add Garbanzo Beans to Butter mixture and stir semi-frequently.
- Boil Gnocchi to desired doneness and drain.
- Add Gnocchi and Garbanzo Bean mixture to Spinach, stir, and reduce heat to warm.
- Add Parmasean Cheese, Salt, and Pepper.
- Stir.
- Cover for 2 minutes.
Nutrition Facts : Calories 456.7, Fat 32.1, SaturatedFat 19.4, Cholesterol 83, Sodium 893.1, Carbohydrate 26.9, Fiber 7.7, Sugar 1.4, Protein 19.2
More about "beans and greens food"
BEANS AND GREENS - FOODIE WITH FAMILY
From foodiewithfamily.com
5/5 (4)Total Time 30 minsCategory Main Course, Main Dish, SoupCalories 731 per serving
- Place your Dutch oven, braiser, or skillet over medium high heat. Brush both sides of your bread slices with the garlic oil. Toast in the hot pan for about 1 1/2 minutes on each side, or until golden brown with some charred bits. Remove to a plate.
- Return the pan to medium high heat and add in the cut up bacon strips. Fry, stirring frequently, until the bacon is beginning to crisp and has rendered at least 1 1/2 tablespoons of fat, about 4 minutes.
- Place one piece of garlic toast in a bowl, top with a generous scoop of beans, greens, and broth. If desired, top each serving with a fried egg and a dusting of smoked paprika.
GREEN BEANS NUTRITION: HEALTH INFORMATION
From healthline.com
Author Annette McdermottEstimated Reading Time 5 mins
GREEN’S AND BEANS DELI INC. – SOUP AND SANDWICH, DELI …
From greensandbeansdeli.com
PASTA WITH GREENS AND BEANS - FOOD HERO
From foodhero.org
FOOD WISHES VIDEO RECIPES: BEANS AND GREENS FOR FUN …
From foodwishes.blogspot.com
GARLICKY BEANS AND GREENS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine ItalianCategory Vegetarian, Christmas, DinnerServings 8Total Time 20 mins
- Add escarole and 1/2 teaspoon salt. Cook 2 minutes or until escarole wilts, stirring occasionally.
BEANS AND GREENS - 10 PHOTOS - FOOD TRUCKS - 303 E HWY ST ...
From yelp.com
4.5/5 (7)Cuisine Vegan
MOOKEY’S BEANS & GREENS - 28 PHOTOS & 50 REVIEWS ...
From yelp.com
3/5 (50)Cuisine Southern
MOOKEY'S BEANS & GREENS MENU, MENU FOR MOOKEY'S BEANS ...
From zomato.com
3.9/5 (28)Cuisine American, Asian, Southern
BEANS AND GREENS SOUP - FOOD REVOLUTION NETWORK
From foodrevolution.org
Servings 6Category Soups & StewsAuthor Dreena BurtonTotal Time 1 hr 5 mins
PASTA WITH BEANS AND GREENS RECIPE - SERIOUS EATS
From seriouseats.com
4/5 (1)Category Quick And Easy, Quick DinnersCuisine ItalianCalories 592 per serving
BEANS AND GREENS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE GREENS AND BEANS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VIETNAMESE GROUND PORK STIR-FRY RECIPE WITH GREEN BEANS IS ...
From 30seconds.com
GREEN BEANS IN WARRENTON, VA
From frostdate.com
THIS WHITE BEAN AND WINTER GREENS CHILI IS AN INSTANT CLASSIC
From foodnetwork.ca
MOOKIES BEANS AND GREENS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ARE GREEN BEANS BRAIN FOOD? - QUESTIONANSWER.IO
From questionanswer.io
GOOD SPICE FOR GREEN BEANS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ITALIAN BEANS & GREENS - DELALLO
From delallo.com
FOUNDATIONAL FIVE EGGS, BEANS, AND GREENS NOURISH MEAL - # ...
From freesixpack.com
WARRENTON, VA – MENU – EL AGAVE
From elagavemexrestaurant.com
BEANS AND GREENS | FOOD: A LOVE STORY
From food-alovestory.com
GREENS_BEANS | FOOD OVER 50
From foodover50.com
RECIPES BEANS AND GREENS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GARBANZO BEANS AND GREENS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEANS AND GREENS | CENTRAL TEXAS FOOD BANK
From centraltexasfoodbank.org
HOW TO MAKE AN EASY KOREAN BEANS AND GREENS STEW WITH ...
From goodmorningamerica.com
HOW TO COOK FRESH GREEN BEANS - SIMPLE CHEF RECIPE
From simplechefrecipe.com
BBQ, GREENS, AND HOSPITALITY - REVIEW OF SIBBY'S ...
From tripadvisor.com
INSTANT POT CREAMY BEANS AND GREENS RECIPE - FOOD NETWORK
From foodnetwork.com
BEANS AND GREENS IS THE ULTIMATE PANTRY DINNER | FOOD & …
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love