Best 2 Braised White Beans And Greens With Parmesan Recipes

Braised white beans and greens with parmesan is a hearty and flavorful dish that is perfect for a winter meal. The beans are simmered in a flavorful broth until they are tender and creamy, while the greens are wilted and tender. The parmesan cheese adds a salty and nutty flavor that rounds out the dish. This dish is easy to make and can be served as a main course or a side dish.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Braised White Beans and Greens With Parmesan image

Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Provided by Lidey Heuck

Categories dinner, weekday, beans, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 teaspoons minced fresh rosemary or thyme
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1 tablespoon lemon juice
1/2 cup shredded mozzarella (optional)
3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

Steps:

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

WHITE BEANS AND GREENS

White Beans and Greens image

A sprinkling of Parmesan and savory bits of bacon add tons of flavor to tender Swiss chard and creamy white beans cooked in a zesty tomato-based sauce.

Provided by Craig

Categories Fruits and Vegetables Beans and Peas White Beans

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

6 slices bacon
1 (14 ounce) can fire-roasted diced tomatoes
1 medium onion, chopped
1 tablespoon minced garlic
1 bunch Swiss chard including stems, roughly chopped
½ cup chicken broth
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15.5 ounce) can cannellini beans, rinsed and drained
2 tablespoons grated Parmesan cheese, or to taste
salt and ground black pepper to taste

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
Add tomatoes, onion, and garlic to the bacon fat. Cook over medium-high until the onion has softened and turned translucent, about 5 minutes.
Add Swiss chard and chicken stock, cover, and steam until chard is tender, about 10 minutes.
Add beans and chopped bacon. Cook until liquid has evaporated, about 3 minutes. Sprinkle with Parmesan and season with salt and pepper.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 31.7 g, Cholesterol 12.1 mg, Fat 5.1 g, Fiber 8 g, Protein 13.8 g, SaturatedFat 1.7 g, Sodium 834.7 mg, Sugar 1.3 g

Tips:

Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of greens: This recipe calls for kale and escarole, but you can use any type of greens you like. Some other good options include collard greens, mustard greens, and turnip greens.
Don't overcook the beans: The beans should be tender but still hold their shape. If you overcook them, they will become mushy.
Serve the beans with a sprinkle of Parmesan cheese: The Parmesan cheese adds a salty, nutty flavor to the beans. You can also serve the beans with a drizzle of olive oil or a dollop of yogurt.

Conclusion:

Braised white beans and greens with Parmesan is a hearty, flavorful, and healthy dish that is perfect for a cold winter night. The beans are tender and creamy, the greens are wilted and flavorful, and the Parmesan cheese adds a salty, nutty flavor that ties everything together. This dish is also very versatile, so you can easily customize it to your own taste. For example, you can add some diced carrots or celery to the pot, or you can use a different type of greens, such as collard greens or mustard greens. You can also adjust the amount of Parmesan cheese you use, depending on your own preference. No matter how you make it, braised white beans and greens with Parmesan is a delicious and satisfying dish that is sure to please everyone at your table.