This simple Beans and Greens recipe is a wholesome, flavorful dish rooted in Italian tradition. It’s perfect as a light main meal or hearty side dish, and a great way to get lo ts of greens into a tasty and easy meal ready in under 20 minutes.

Traditionally, beans and greens are made with escarole, a leafy green vegetable commonly used in Italian cuisine. However, in this recipe, I’ve used spinach, which works just as well.

Feel free to follow the same recipe but with escarole or another green vegetable such as kale or chard.

This recipe would be really delicious with something savory and crispy beside it – like these cheesy arancini balls.

Ingredient Notes

Here are a few notes on some of the key ingredients we use in this recipe – scroll down to the recipe card for the exact quantities and instructions.

• Cannellini Beans: These creamy beans are ideal for this recipe, but you can substitute them with butter beans or navy beans if preferred.
  
• Fresh Spinach: Provides vibrant color and nutrients. Kale or Swiss chard can be used for a heartier variation.
  
• Hard Cheese: Pecorino Romano works wonderfully here (make sure yours is labeled as vegetarian). For a vegan option, you could replace the cheese with nutritional yeast.
  
• Stock: Use vegetable or white wine stock for more depth of flavor. If you’re not vegetarian, you could also use chicken stock if you prefer.
  
• Lemon Zest and Juice: Lemon adds a necessary burst of freshness and balances the richness of the dish.

How to Make This Beans and Greens Dish

Again, scroll down to the recipe card for the exact ingredient quantities and instructions for this recipe. Below are a few notes on making it.

1. Sauté the Aromatics

Heat the olive oil in a pan over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened.

Add the minced garlic and then add the chopped spinach, stirring occasionally, until wilted.

2. Add Beans and Seasonings 

Stir in the cannellini beans, Italian herbs, smoked paprika, and red pepper flakes. Pour in the stock and season to taste with salt and pepper. Cover the pan with a lid and let it simmer gently for 5 minutes.

3. Finish the Dish

Remove the lid, turn off the heat, and stir in the grated hard cheese. Top with lemon zest and a squeeze of lemon juice for brightness.

Sprinkle with additional red pepper flakes and fresh herbs like basil or parsley, if desired. Serve hot with your preferred sides or as a standalone dish.

Top Tips \ Chef’s Notes

• Consistent Texture: Mash a small portion of the beans against the side of the pan for a thicker, creamier sauce!
  
• Season Gradually: Taste and adjust the seasoning as you cook to avoid over-salting. With how simple this dish is, seasoning is key – so make sure you taste the beans and greens often and adjust the salt and spice accordingly!

Pairing Suggestions

Serve alongside crusty bread (my favorite way to eat any bean dish!), over rice or with pasta, or as a side to roasted vegetables and any of your other favorite dishes. 

For more bean recipes, try this delicious pasta e fagioli or my classic white bean soup.

Storage & Reheating

Cool your beans and greens completely and store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of stock or water to loosen the sauce as needed.

FAQs