Italian Beans and Greens Recipe
I make this recipe for Italian beans and greens almost weekly since it's so satisfying and easy to make. Hearty greens get cooked down with plenty of olive oil, garlic and big white beans, then served with rustic crusty bread. This is my easy take on a classic Italian dish that's ready in under 30 minutes!
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You Will Love This Beans and Greens Recipe
Known as scarola e fagioli in Italian, this classic winter dish is humble peasant food at its best. It uses basic, inexpensive ingredients like rustic leafy greens and white beans, seasoned simply, yet perfectly, and cooked down until tender and flavorful.
I make this recipe several times a month because it’s super quick and adaptable. Since you can use any type of greens and beans, it’s incredibly forgiving and weeknight friendly.
Escarole is the green typically used and works beautifully, but I tend to use Tuscan kale since it grows in my garden almost all year-round.
Cannellini beans are traditional, but I love using butter beans when I have them. I add tons of oregano—more than you think you need—and a dash of sherry vinegar for a major pop of flavor.
This hearty dish is great served with a big hunk of crusty bread, but I also love pan frying a slice in extra virgin olive oil and piling the beans on top.
It’s a great way to turn basic, humble ingredients into what's bound to become one of your new favorite dishes!
Want more great vegetarian mains? Try these golden pan-fried Kale and Quinoa Cakes, easy Unbreaded Eggplant Parmigiana, or my hearty Wild Mushroom Risotto.
Why This Recipe Works
- Flexible enough to use any type of greens and beans you have on hand.
- Works as both a main or hearty side dish.
- Comes together in under 30 minutes!
What You'll Need for Beans and Greens
Greens – Escarole is traditional in this classic Italian recipe, but Tuscan kale is what I most often use since I always have it around. Swiss chard, mustard greens, dandelion greens, broccoli rabe and other bitter greens are all great options for this adaptable greens recipe. Don't throw out the stems! They are perfectly good to use, they just need a little extra time to soften.
Beans – I love big, butter beans or gigante beans for their creamy texture, but creamy cannellini beans, navy beans, borlotti, or great northern beans are also excellent. Any white beans will work—check out my guide to Italian beans and legumes for more info on the different options. Just be sure to drain and rinse the bean liquid first.
Vinegar – Sherry vinegar adds a subtle brightness that balances the garlicky broth, but white wine vinegar or a splash of lemon juice can work in a pinch. Avoid balsamic. Learn more in this guide to Italian vinegars.
Oregano – It might seem like a lot, but the generous use of oregano is what gives this dish its signature flavor. Learn more about Italian herbs and spices in my guide.
Olive Oil – A good amount of high-quality extra virgin olive oil is crucial. It adds richness and carries the flavor. Use the best you have!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium saucepan
- Large skillet
- Large pot
- Sharp knife
- Cutting board
- Measuring spoons
How to Make Greens and Beans
- Wash and dry the kale, then remove the stems.
- Chop the stems about ¾ of the way, leaving the tough large ends, then cut the leaves into bite-sized pieces.
- Pour the olive oil into a medium or large saucepan or large skillet over medium heat. Add the minced garlic and sauté until softened, about 1–2 minutes.
- Add the chopped kale stems and sauté for another 1–2 minutes. Add the red pepper flakes and oregano and cook for about 30 seconds more.
Pro Tip: This might seem like a lot of oregano, but it really needs it for the right amount of flavor.
- Stir in the water or vegetable stock and kale leaves. Season with salt and black pepper, then cover and cook for about 5–7 minutes, or until the kale is wilted.
- Mix in the beans and sherry vinegar. Cover and cook for another 10 minutes, stirring once or twice halfway through.
Pro Tip: Add an extra splash of vegetable broth or chicken broth if you’d like to make it more soupy.
- Taste and adjust the seasoning. Serve warm with a drizzle of extra virgin olive oil and plenty of crusty Italian bread.
Tips for Success
- Don’t skip sautéing the stems first. This step ensures they soften properly while the leafy greens remain tender.
- Use medium heat and keep an eye on the garlic to prevent burning and preserve its garlicky flavor.
- Always prep your ingredients ahead of time so the whole dish comes together smoothly.
Variations
- Add vegetable broth or homemade chicken stock and some shredded roast chicken for a more substantial soup.
- Stir in some grated lemon zest, an anchovy filet, a spoonful of tomato paste or grated parmesan cheese for extra depth in the garlicky broth.
- Add cooked Italian sausage or pancetta to turn this into a meatier main course.
How to Serve Italian Greens and Beans
For a more elevated presentation, pan-toast thick slices of bread in olive oil and ladle the greens and beans right on top.
It also works wonderful mopped up with a piece of soft, savory Homemade Focaccia or switch it up and serve with Pan con Tomate instead.
Storing Beans and Greens
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat with a splash of extra broth or water to loosen the mixture as needed.
You can also freeze leftovers for a later date, but the delicate greens will lose some of their texture upon being reheated.
FAQ
Yes, of course, you just need to cook them first.
You can omit it, but the it really brightens the dish. A little acid helps balance the richness, so consider swapping it out for lemon juice instead.
Thyme, rosemary, or a bay leaf can add depth, but oregano is the most traditional and flavorful for this dish.
Absolutely! Just add the spinach at the very end as it wilts much faster than kale or escarole.
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Italian Beans and Greens
Ingredients
- 1 large bunch or 2 small bunches Tuscan kale about 1 ½ lbs but doesn’t need to be exact
- ¼ cup extra virgin olive oil plus more for serving
- 4-5 garlic cloves peeled and very thinly sliced
- Pinch of red pepper flakes more or less to taste
- 2 tablespoons dried oregano
- 1 ½ cups water
- 1 teaspoon salt plus more to taste as needed
- 2 cans butter beans or cannellini beans drained and rinsed
- 2 tablespoons sherry vinegar
- Crusty bread or slices of toast for serving
Instructions
- Wash and dry the kale, then remove the stems.
- Chop the stems about ¾ of the way, leaving the tough large ends, then cut leaves into bite sized pieces.
- Pour the olive oil into a medium saucepan over medium heat, then add the garlic and sauté until softened, about 1-2 minutes.
- Add the kale stems and sauté for 1-2 minutes, then add the red pepper flakes and oregano and cook for about 30 seconds more.
- Stir in the water and kale leaves, season with salt, then cover and cook for about 5 minutes or until the kale is wilted.
- Mix in the beans and sherry vinegar, then cover and cook for 10 minutes, stirring once or twice half way through.
- Taste and adjust seasoning as needed, then serve with an extra drizzle of good extra virgin olive oil and plenty of crusty bread on the side.
Notes
- Don’t skip sautéing the stems first. This step ensures they soften properly while the leafy greens remain tender.
- Use medium heat and keep an eye on the garlic to prevent burning and preserve its garlicky flavor.
- Always prep your ingredients ahead of time so the whole dish comes together smoothly.
