Greens and Beans
User Reviews
5
Greens and Beans
Description
This recipe begins by cooking bacon slowly over low heat until crisp, reserving drippings for flavor. Dry white wine deglazes the skillet, lifting flavorful browned bits. Onions and garlic are softened in the drippings, with a blend of herbs and spice powders added before incorporating chicken broth and white cannellini beans. Simmering the beans allows some to be mashed, thickening the broth and enriching the base.
Kale and spinach are added toward the end, covered to wilt gently, preserving texture and color. Fresh lemon wedges are squeezed over before serving, adding brightness that cuts through the richness. Parmesan cheese finish brings subtle nuttiness and saltiness, rounding out the flavor profile. The combination of creamy beans and tender greens with smoky bacon elevates this versatile dish.
This side is great alongside pork chops or pan-fried chicken, offering a balance of protein and vegetables. Optional substitutions include pancetta for bacon and various white bean varieties. Wine recommendations include Pinot Grigio, Chardonnay, or Sauvignon Blanc. The dish holds well for refrigeration or freezing, though spinach wilts more and reheats less robustly than kale.
Ingredients
- 5 Bacon drippings reserved. See notes, strips
- ½ cup white wine see notes, dry
- 1 yellow onion diced, small
- 4 cloves garlic minced
- 2 ½ cups chicken broth
- 2 cans cannellini beans Drained. See notes, canned, 15.5 oz. each can
- 4 packed cups kale roughly chopped
- 3 packed cups spinach
- 1 lemon cut into wedges
- 1/3 cup Parmesan Cheese grated
Seasonings
- ¾ teaspoon parsley
- ¾ teaspoon basil
- ¾ teaspoon oregano
- ¾ teaspoon onion powder
- ¾ teaspoon mustard powder
- ¼ teaspoon seasoned salt
- ¼ teaspoon black pepper
- ⅛ teaspoon smoked paprika
- 1 pinch red pepper flakes
For Serving
- black pepper freshly cracked
Instructions
- Cook the bacon in a large skillet over low heat. While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 1 tablespoon of bacon drippings. (Butter can be used instead of drippings if needed)
- Add the wine to the skillet over medium heat and use a silicone spatula to “clean” the bacon remnants from the bottom of the skillet. Simmer until reduced by half, about 4 minutes.
- Add the bacon drippings and onions to the skillet and soften for 5-6 minutes. Add the garlic and cook for 1 minute. Add the seasonings and chicken broth.
- Bring to a boil, then reduce to a simmer. Add the beans and simmer for 5-6 minutes. Optional: Mash some of the beans into the broth to thicken the sauce.
- Add the kale and cover the skillet. Cook until it begins to wilt, about 3 minutes. Add the spinach. Cover and cook for 2-3 more minutes, or until wilted.
- Reduce heat to low and squeeze 2 wedges of fresh lemon over the dish. Top with Parmesan cheese and chopped bacon.
- Remove from heat and top with freshly cracked pepper. Serve with remaining lemon wedges.
Notes
- There are 4 servings, nutritional info is estimated per serving.
- Bacon and white wine add flavor and texture but can be replaced; pancetta or chicken is a possible substitution for bacon.
- Use Pinot Grigio, Chardonnay, or Sauvignon Blanc wine or chicken broth for deglazing.
- Cannellini beans are recommended but other white bean varieties can be used.
- Kale holds up better than spinach when refrigerated or frozen for leftovers.
- This dish pairs well with pan-fried chicken or pork chops.
- Store leftovers in airtight containers refrigerate up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 889mg | 37% |
| Potassium | 1182mg | 25% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 18mg | 20% |
| Calcium | 261mg | 26% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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