Italian Greens and Beans

There is a lot of strange things happening in the world lately. We are all learning to live our “new normal” with social distancing, many of us are working from home, the kids are home from school. We need some comfort food… maybe some Italian comfort food.

This recipe for Italian greens and beans is a staple for us at certain times of the year. During Lent Friday’s are meatless the vegetarian version of this is made in Italian kitchens all over the world. We like to make this with some sausage and prosciutto for an even more comforting flavorful meal.

This recipe comes together with just a few simple ingredients and techniques. You really cant miss on this one. We sometimes mix up the greens that we use. Always escarole, but we have made this with Swiss chard, kale or other greens as well.

Serve this over sticky white rice with some nice crusty Italian bread or a French baguette. I hope you give this recipe a try and let us know what you think.

For the vegetarian greens and beans leave out the prosciutto and sausage and use vegetable stock instead of chicken broth.

Print Recipe

Italian Greens and Beans

This one falls into the category of Italian comfort food. Easy to put together with just a few ingredients.

Prep Time30 mins

Cook Time1 hr

Course: Main Course

Cuisine: Italian

Keyword: Beans, Greens, Italian, Soup, Vegetarian

Servings: 6 people

Ingredients

• 2 ounces prosciutto diced (can substitute bacon) (optional)
• 2 sweet Italian sausages casings removed
• 1 Onion (large) fine diced
• 3 cloves garlic chopped
• 1 cup white wine (optional)
• 1 bunch escarole rinsed and chopped
• 1 bunch collard greens rinsed and chopped
• salt and pepper (to taste)
• 1 dash crushed red pepper flakes (to taste)
• 2 cups chicken broth
• 1 can white cannellini beans

Instructions

• In a heavy stock pot or dutch oven saute the prosciutto until crisp, remove from pot.
  
• Add loose sausage to the pot, brown and crumble with a wooden spoon, remove from pot without draining fat.
  
• Saute the chopped onion until they become transparent, add garlic and saute lightly.
  
• Finish the onions and garlic off with the white wine, boiling for a minute or two to cook off the alcohol.
  
• Add the escarole and collards to the pot letting them wilt in the wine and onions. You may need to split this into a few additions. The greens will reduce down a lot. Add the chicken broth as needed for additional liquid.
  
• Add the beans, salt and pepper, red pepper flake, sausage and prosciutto back to the pot and simmer for 30 minutes or more.
  
• Serve over white rice with crusty Italian bread.
  

Notes

This recipe is also easy to make vegetarian / vegan.  Leave out the prosciutto and sausage.  Saute the onions in some extra virgin olive oil instead.  Substitute vegetable broth for the chicken broth.  Delicious as a vegan dish as well!