Braised beans and greens recipe

Trish O'Rourke
March 1, 2011 6:30AM (UTC)


  • One large bunch of kale (curly or Russian), washed, cut out the stems and cut leaves in medium to large pieces
  • 2 cups of cooked or canned white beans
  • 1-2 tablespoons of red pepper flakes or finely diced red chile, to taste
  • 1 small red onion, finely diced
  • 2 cloves of garlic, chopped
  • Stock, bean cooking liquid or white wine for deglazing, as needed
  • Extra virgin olive oil, as needed
  • Sherry vinegar, as needed
  • Your favorite hard cheese (pecorino or parmesan work well), grated, to taste
  • Salt and pepper, to taste


  1. Warm a few tablespoons of olive oil in a medium-size pan or Dutch oven.
  2. Sauté the onions, garlic and red pepper flakes over medium high heat until softened, a few minutes.
  3. Add beans and stir to combine. (I like the beans to start to get a little caramelized; leave on as long as you like.)
  4. Deglaze pan with liquid of choice (stock, water, white wine).
  5. Add greens, stir to combine, and add another half-inch or so of liquid of choice, season to taste with salt and pepper, and cover for 5-7 minutes
  6. Check on the greens, add more liquid if you like the dish more loose (I don't like this dish too liquidy or greens that completely lose shape; I like them to have a light sauce but not be swimming in liquid); add a few splashes of vinegar, recover and let cook for a few more minutes or to your deserved level of doneness.
  7. Adjust seasonings; complete the dish by adding a good dusting (or blizzard) of your favorite cheese.
  8. Serve immediately with a hunk of crusty bread.

Trish O'Rourke

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