Greens with Cannellini Beans and Pancetta

Greens with Cannellini Beans and Pancetta

42 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Diana Moutsopoulos
Recipe by  Diana Moutsopoulos

“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

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
  2. 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.

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Reviews (42)

Rate This Recipe
JeffandMer
34

JeffandMer

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.

BillFL
20

BillFL

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.

menasheep
18

menasheep

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!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 57.2 g
  • 18%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 979 mg
  • 39%

Based on a 2,000 calorie diet

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