Italian Beans and Greens
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 and served with rustic crusty bread. This is my easy take on a classic Italian dish that's ready in under 30 minutes!
Servings: 4
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.
