Italian Beans and Greens: A Classic Comfort Dish

Simple. Easy. Economical.

(In this financial climate, those words are music to my ears.)

And, Everyone has their favorite.

Say you’re from the west side of Pittsburgh, hands down Sarafino’s in Crafton has the best.

In Beaver County- you’d be hard pressed to find someone who doesn’t like Mario’s Woodfire Pizza recipe. (Sorry no website information available online)

East End— Girasole’s has a beautiful interpretation of beans and greens.

In the South Hills, can’t go wrong with either Angelo’s or Franco’s — no question.

I prefer, well, mine.

Homemade. Quick. Easy.

And oh so hearty!! Especially on these cold January days in Western Pennsylvania.

There’s something magical about the simplicity of Italian cuisine. It takes humble ingredients, treats them with respect, and transforms them into a dish bursting with flavor and soul. One such iconic recipe is Italian Beans and Greens, a rustic dish steeped in tradition and brimming with versatility. Whether you're seeking comfort on a chilly evening or a light yet hearty meal, this dish has you covered.

Italian beans and greens originated in Southern Italy, where resourceful cooks made use of affordable, nutrient-dense ingredients like beans, leafy greens, and olive oil. In the cucina povera (the "kitchen of the poor"), food wasn't about extravagance; it was about sustenance and satisfaction. What began as a peasant dish has endured through the generations, earning a place in kitchens across the world.

Cooking Class with Carol

Things to Consider

The beauty of beans and greens lies in its adaptability. While recipes vary by region and household, the core elements remain consistent:

1. The Beans: Cannellini, Great Northern, or chickpeas are often the go-to choices. These creamy legumes absorb the flavors of the broth and spices, adding heartiness to the dish.

2. The Greens: Escarole is the traditional green, with its tender leaves and slightly bitter bite. Other leafy greens, like kale, Swiss chard, or spinach, can be substituted based on availability and preference.

3. The Flavor Base: Garlic, olive oil, and a touch of red pepper flakes are essential. Some recipes add anchovies or pancetta for an extra layer of umami.

4. The Broth: Chicken or vegetable broth ties everything together, creating a comforting, flavorful base.

5. Optional Additions: Crusty bread, grated Pecorino Romano, or a drizzle of lemon juice elevate this humble dish to a restaurant-worthy experience. I add extra protein in the way of sausage— hot or sweet— depending on my audience.

Reasons to Love It

• Healthy and Nutritious: Packed with fiber, protein, and vitamins, Italian Beans and Greens is a nutritional powerhouse.

• Budget-Friendly: It’s a perfect example of how simple, affordable ingredients can shine.

• Comfort in Every Bite: The warmth of the broth and the heartiness of the beans make this dish deeply satisfying.

• Customizable: Add sausage for a meaty twist, or swap greens and beans to suit your taste.

Serving Suggestions

Italian beans and greens can be served as a starter, side dish, or main course. Pair it with a glass of crisp white wine like Pinot Grigio or a light red such as Chianti for the perfect Italian meal.

Recipe

• 2 cans Cannellini beans, drained and rinsed.

• 1 head escarole, washed thoroughly and coarsely chopped.

• 1 bag baby spinach

• 1 medium onion, thinly sliced

• 6 cloves garlic, smashed

• 1 cup chicken stock

• 3 T. Extra Virgin Olive Oil

• 1 teaspoon (or more) red pepper flakes

• Pecorino Romano Cheese

• 1 pound Italian hot sausage links

The recipe is as straightforward as it is delicious:

1. Prepare the base. Heat olive oil in a large skillet or pot, and sauté minced garlic and onions until fragrant. Add red pepper flakes.

   

   

   

2. Add the greens. Toss in your washed and chopped greens, stirring until they wilt and begin to soften. Quicken the wilting process by adding a pinch of salt.

   

   

   

3. Simmer in broth. I thicken my broth my in a blender using 1/4 of the beans and blending with chicken stock. Pour in your broth, just enough to create a stew-like consistency, and let everything simmer for 10–15 minutes. The flavors will meld together beautifully. At this time I add my seared Italian hot sausage.

   

   

   

4. Incorporate the beans. Add the beans (canned or cooked) and stir them into the greens. Season with salt, pepper, and a pinch more of red pepper flakes.

   

   

   

5. Finish and serve. Top with a drizzle of your favorite extra virgin olive oil and sprinkle of Pecorino Romano and serve with crusty bread for dipping.

   

Buon appetito