Greens and Beans

September 20, 2009
0 Ratings
  • Serves 4-6
Author Notes

This recipe is very easy and versatile. It is a great side dish or a hearty midweek dinner. Spinach is used in this recipe, however combinations of any leftover greens in the fridge works great. I usually blanch kale, mustard greens, or swiss chard before adding. Leftover chicken or pork frequently finds its way into this dish as well. —bill

What You'll Need
  • 1 anchovie filet
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup chopped onion
  • 3 pieces cloves minced garlic
  • 80 ounces baby spinach
  • 1/2 teaspoon grated nutmeg
  • 3 cups cannellini beans
  • 1/3 cup light cream
  • 1/2 cup grated romano cheese
  • salt and pepper to taste
  1. Add olive oil and anchovie filet to large soup or stew pot over medium heat.
  2. Add onion when filet appears "melted". Saute until soft, add garlic and cook for about 1 minute.
  3. Begin adding greens in batches, stirring and adding more as the greens wilt. Salt and pepper to taste, add nutmeg.
  4. Add beans to greens and stir in well. Mash a few beans with the back of spoon to thicken.
  5. Add cream and grated cheese, cooking until creamy texture.
  6. Serve hot as side dish or as a main course.

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1 Review

cesca January 20, 2014
Exceptional! Creamy and smooth. I mashed 1/2-3/4c of beans which soak up some of the liquid. I added salt and cracked pepper at the end. Though perfect on its own, next time I may add some vegetable broth along with the cream creating a sauce to go well with out of the oven fresh bread. I had to exercise restraint to not make this again for breakfast next day – it was so good! Thank you for posting!