Best 4 Umbertos Italian Beans And Greens Recipes
Umberto's Italian Beans and Greens is a classic dish that combines the flavors of hearty beans, tender greens, and aromatic herbs. This traditional Italian dish is a delicious and nutritious meal that is perfect for any occasion. The combination of beans, greens, and herbs creates a flavorful and satisfying dish that is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a hearty dish to serve at a special occasion, Umberto's Italian Beans and Greens is a great choice.
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GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
UMBERTO'S ITALIAN BEANS AND GREENS RECIPE - (3.7/5)
Provided by Eattolive2014
Number Of Ingredients 9
Steps:
- Bake @ 350 degrees for 1 1/2 hours, in a covered casserole dish The garlic and the ham stock are the key ingredients in this dish/ You may add more ham stock to the desired consistency you want. Make sure also that the cans you are using are all the same size in measurement.
BEANS AND GREENS ALA UMBERTO'S RECIPE - (4/5)
Provided by jamezsmith56
Number Of Ingredients 12
Steps:
- Directions 1. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes. I like to add ½ elbow macaroni. Cook macaroni as directed until its almost done drain and add to mix when you add the chicken broth 2. Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes. 3. Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.
ITALIAN BEANS AND GREENS
This is a go to recipe for me for pot luck. It is always a hit. Even among people who don't think they like beans or greens. If I make it as a side dish instead of a main, I substitute quartered sauteed mushrooms for the Italian sausage. The Kale is one of the big bags in the produce section. Of course, you can chop your own. I also roast my own garlic on the weekends and save in a jar. It's really worth it for this dish. This is great on it's own, on top of or with with slices of crusty bread. It's hard to mess this dish up. Just don't under cook the kale or it will be too tough.
Provided by SparkleKristy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer kale in a large pot of salted water until al dente, drain.
- (Can refrigerate kale after cooked for dish preparation at another time.).
- Pre-heat a large pot or frying pan. Add olive oil to taste.
- Saute chopped shallot until translucent.
- Remove skin from the Italian sausage, Break up into bite sized chunks.
- Add sausage to the shallots and brown / cook sausage completely.
- Add drained beans to the sausage.
- Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
- If the beans start to stick, add a little water.
- Add cooked kale.
- Add a little water to make a small amount of thick sauce.
- Cover with a lid and simmer for 5 minutes or until ready to serve.
- Also very good made a head and reheated.
- It will keep for a week.
Tips:
- Soak the beans overnight: This will help to soften them and reduce the cooking time. If you're short on time, you can quick-soak the beans by boiling them for 2 minutes, then removing them from the heat and letting them soak for 1 hour.
- Use a variety of beans: This will give your dish a more complex flavor and texture. Some good options include cannellini beans, black beans, kidney beans, and pinto beans.
- Don't overcook the beans: They should be tender but still hold their shape. If you overcook them, they will become mushy.
- Sauté the vegetables before adding them to the beans: This will help to caramelize them and bring out their flavor.
- Use a flavorful broth: This will help to add depth of flavor to your dish. You can use chicken broth, beef broth, or vegetable broth.
- Season the dish to taste: Add salt, pepper, and other spices to taste. You can also add a splash of vinegar or lemon juice to brighten up the flavors.
Conclusion:
This recipe for Italian Beans and Greens is a delicious and hearty meal that is perfect for a cold winter day. The beans are tender and flavorful, the greens are slightly bitter and earthy, and the broth is rich and flavorful. This dish is also very affordable and easy to make, making it a great option for busy weeknights. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed!
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