Beans and Greens Recipe

I recently tried Marcellina in Cucina’s Beans and Greens recipe and it quickly became one of my favorite comfort-food dishes. It’s a hearty, garlicky, classic Italian plate made with tender greens, cannellini beans, garlic, red pepper flakes, and olive oil—simple, nourishing, and full of warmth

Why I’ll Love This Recipe

I love this recipe because it’s rich in flavor yet truly effortless. It comes together in under 30 minutes, feels cozy and satisfying on cooler days, and can be adapted into a hearty soup, tossed with pasta, or served alongside crusty bread. The Italian flavors shine through with garlic, red pepper flakes, and a splash of broth—yet it remains meatless and wallet‑friendly

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• fresh Swiss chard or escarole (coarsely chopped)

• canned cannellini beans, drained

• extra-virgin olive oil

• garlic cloves, peeled and chopped

• red pepper flakes

• chicken broth (or vegetable broth)

• salt and pepper

Directions

I follow Marcellina’s method:

1. I wash and chop about one pound of greens. I bring a large pot of salted water to a boil and cook them for 3–5 minutes until tender, then drain and set aside

2. I heat around ¼ cup olive oil in a large skillet over medium heat. I add minced garlic and red pepper flakes, cooking until the garlic just turns golden

3. I toss in the drained greens and sauté for about 5 minutes to coat them in the garlic oil.

4. I stir in the beans and continue cooking 5–10 minutes, allowing flavors to meld.

5. I pour in about ⅓ cup chicken broth (or more to your liking) and simmer briefly until hot and well blended.

6. I season with salt and pepper to taste. If I want it richer, I add a drizzle of good olive oil, or serve with grated Pecorino Romano or Parmesan and extra red pepper flakes

Servings and timing

Serves 4.
Prep time: about 5 minutes
Cook time: about 25 minutes
Total time: around 30 minutes

Variations

I’ve made this in many ways:

• I use spinach, kale, or mustard greens instead of escarole or chard—spinach doesn’t need pre-boiling, while hearty greens benefit from it

• I sometimes stir in cooked pasta or extra broth to turn it into a soup.

• I add anchovy fillets, or pancetta for depth and umami.

• Occasionally, I finish with a squeeze of lemon juice before serving for brightness

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, I gently warm it in a skillet with a splash of broth or water to prevent drying. It also tastes great cold or at room temperature alongside bread

FAQs

What greens can I use instead?

I prefer escarole or Swiss chard, but spinach, kale, or mustard greens work well, too. Spinach is delicate and can be sautéed directly, while sturdier greens benefit from pre‑boiling to soften

Can I use dried beans instead of canned?

Yes—just cook dried cannellini or cranberry beans ahead of time, then drain and use like canned. Homemade bean broth adds extra flavor.

Is this dish vegan-friendly?

Absolutely—just swap the chicken broth for vegetable broth. And omit cheese if you’re keeping it fully plant-based.

How spicy is it?

It has a gentle warmth from red pepper flakes. I control the heat by adjusting how much I use or leaving it out entirely.

What should I serve it with?

I love it with crusty sourdough or polenta. It also pairs well with a bowl of pasta stirred through the beans and greens, or alongside grilled sausage or grilled vegetables.

Conclusion

I adore this Beans and Greens recipe from Marcellina in Cucina because it merges Italian flavor with simplicity and heartiness. It’s versatile, budget-friendly, and deeply satisfying—a dish I’m eager to make again and again, especially when I crave comfort that’s both earthy and nourishing.

Beans and Greens Recipe

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• Author: Alice
• Total Time: 30 minutes
• Yield: 4 servings

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Description

A comforting and flavorful Italian‑style beans and greens dish, combining tender leafy chard (or escarole) with creamy cannellini beans in garlicky olive oil—perfect as a meatless meal, pasta sauce, or hearty soup.

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Ingredients

1 lb (about 450 g) Swiss chard (or escarole), chopped

2 × 15 oz (400 g) cans cannellini beans, drained

¼ cup extra‑virgin olive oil

6 garlic cloves, peeled and chopped

¼ tsp red pepper flakes (adjust to taste)

Salt and freshly ground black pepper, to taste

⅓ cup chicken broth (or vegetable broth), plus more if needed 

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Instructions

Bring a large saucepan of salted water to a boil. Add the chopped greens and cook for about 3–5 minutes, until wilted. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add chopped garlic and red pepper flakes; cook until garlic just begins to turn golden.

Add the cooked greens to the skillet and sauté for about 5 minutes, tossing to coat in the garlic‑oil mixture.

Stir in the drained beans and cook together for 5–10 minutes until flavors combine.

Add chicken (or vegetable) broth and bring to a gentle simmer. Adjust seasonings with salt and pepper, and add more broth if you’d like a soupier texture.

Serve hot with a drizzle of olive oil, extra red pepper flakes, and grated Pecorino Romano or Parmesan cheese, if desired

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Main course