Greens N Beans Recipes

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GREENS AND BEANS



Greens and Beans image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
2 cups kale, washed, stems trimmed and chopped
1 (15- ounce) can cannellini beans, drained
3/4 cup chicken stock

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 'N' BEANS



Greens 'n' Beans image

Provided by Aarti Sequeira

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed

Steps:

  • Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
  • Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.
  • Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
  • Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating!

CHEF JOHN'S BEANS AND GREENS



Chef John's Beans and Greens image

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

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

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

BEANS AND GREENS



Beans and Greens image

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

1 1/2 tablespoons olive oil
1 small onion, thinly sliced crosswise into half-moons
1 tablespoon minced garlic (about 2 cloves)
1 head escarole, washed well and stems trimmed
1 1/2 cups chicken stock
1/2 teaspoon dried thyme
3/4 teaspoon salt
1 can (15 1/2 ounces) cannellini or other white beans, drained and rinsed
Grated Parmesan cheese, for garnish

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.

GREENS AND BEANS



Greens and Beans image

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

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

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

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC



Sauteed Greens with Cannellini Beans and Garlic image

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Provided by Molly Stevens

Categories     Garlic     Side     Sauté     Vegetarian     Low Cal     High Fiber     Low Sodium     Dinner     Kale     Spinach     Legume     Spring     Summer     Healthy     Low Cholesterol     Mustard Greens     Potluck     Bon Appétit

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Steps:

  • Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
  • Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

PASTA WITH GREENS N BEANS



Pasta with Greens N Beans image

In East Rochester, New York, it takes Kathleen Majewski just minutes to get this fast and flavorful pasta combination on the table. "It's a snap to prepare when you brown the sausage while the noodles are cooking," she reports.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4-6 servings.

Number Of Ingredients 8

8 ounces uncooked spiral pasta (3 cups)
1/2 pound bulk Italian sausage
1 small onion, chopped
2 garlic cloves, minced
1 bunch escarole or spinach, trimmed and coarsely chopped (about 4 cups)
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup chicken broth
1/3 cup grated Parmesan or Romano cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese.

Nutrition Facts : Calories 300 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 526mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 7g fiber), Protein 15g protein.

GREENS 'N BEANS PASTA WITH ITALIAN SAUSAGE



Greens 'n Beans Pasta With Italian Sausage image

Like the restaurant dish, Greens and Beans, this recipe takes it to a new level by adding Italian sausage and pasta. This is an awesome tasting dish that takes me back to my Italian Grandmother's kitchen.

Provided by Marie

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

12 ounces pasta (I like Rotini or Penne)
2 tablespoons olive oil
16 ounces Italian sausage, removed from casing and crumbled
4 garlic cloves, minced
1 (15 ounce) package fresh escarole, chopped
1 cup chicken broth
1 (15 ounce) can cannellini beans
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta in boiling salted water according to package directions until al dente.
  • Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
  • Stir in escarole and cook until wilted.
  • Stir in chicken broth, cover and simmer for about 10 minutes.
  • Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
  • Serve topped with additional grated Parmesan cheese.
  • Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.

Nutrition Facts : Calories 649.3, Fat 27.8, SaturatedFat 8.9, Cholesterol 46.8, Sodium 1126.7, Carbohydrate 67, Fiber 8.6, Sugar 2.3, Protein 32.2

GRAINS AND BEANS



Grains and Beans image

A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.

Provided by Melissa Clark

Categories     dinner, lunch, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon salt, more as needed
6 slices bacon, diced
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 1/2 cups (two 15-ounce cans) cooked red kidney beans, drained
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
Hot sauce, for serving

Steps:

  • In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
  • Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
  • Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
  • Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

Nutrition Facts : @context http, Calories 764, UnsaturatedFat 9 grams, Carbohydrate 117 grams, Fat 15 grams, Fiber 26 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

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