GREENS WITH CANNELLINI BEANS AND PANCETTA
Inspiration for this recipe came from my roomie. This is a forgiving recipe and a great way to get your greens! I eat it as a main dish, but this could easily be fit for four to six sides. Feel free to substitute different kinds of greens depending on what's in season, and use regular diced bacon instead of pancetta if desired.
Provided by Diana Moutsopoulos
Categories Side Dish Vegetables Greens
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
- In a large frying pan, heat the olive oil over medium heat. Cook onion in oil until soft. Add the crushed garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan, and cook until the greens begin to wilt. Stir in crispy pancetta and cannellini beans. Cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.
Nutrition Facts : Calories 436.6 calories, Carbohydrate 57.2 g, Cholesterol 9.9 mg, Fat 16.3 g, Fiber 13.9 g, Protein 19.9 g, SaturatedFat 2.9 g, Sodium 785.7 mg, Sugar 1.6 g
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Regina Perry
[email protected]This is one of my favorite recipes. It's delicious, healthy, and easy to make. I highly recommend it!
Angela England
[email protected]I love how versatile this dish is. It can be served as a main course, a side dish, or an appetizer.
Praise Nengi
[email protected]This recipe is so easy to customize. You can add or remove ingredients to suit your taste.
Dipdas Dip
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pine nuts. It was delicious!
Anijer Sharma
[email protected]I'm on a gluten-free diet, so I used gluten-free pasta. It worked perfectly.
suad shekh
[email protected]I'm a vegetarian, so I used tofu instead of pancetta. It turned out great!
Reis Hadji
[email protected]This dish is a great way to sneak some extra vegetables into your diet. My kids love it, so I know they're getting the nutrients they need.
Sopno Choya
[email protected]I love how healthy this dish is. It's packed with nutrients, and it's also low in calories.
Danial Marwat
[email protected]This is a great recipe for a crowd. It's easy to make and can be served with a variety of sides.
Amphytron The ampharos
[email protected]I made this dish for a potluck, and it was a huge hit. Everyone loved it!
Sharia Robinson
[email protected]This recipe is a great way to get your kids to eat their greens. My kids love the pancetta and cannellini beans, so they don't even notice the greens.
Rifat Ullah
[email protected]I'm not a huge fan of collard greens, but I loved this dish. The pancetta and cannellini beans really balance out the flavor of the greens.
Prohor Peuly20
[email protected]This is a great recipe to use up leftover greens. I always have a bunch of collard greens in my fridge, so this is a perfect way to use them up.
pieter bothma
[email protected]I added a bit of red pepper flakes to give the dish a little bit of a kick. It was delicious!
Chris patty
[email protected]I used kale instead of collard greens, and it turned out great. This recipe is very versatile.
Siphosethu Mqadi
[email protected]I love the addition of pancetta to this recipe. It gives the dish a nice smoky flavor.
John Pickett
[email protected]This dish is so flavorful and comforting. It's perfect for a cold winter night.
Isabel Baron
[email protected]I've made this recipe several times now, and it's always a winner. My family loves it!
Red Pelaez
[email protected]I love how easy this recipe is to make. It's a great weeknight meal that's also healthy and delicious.
Che Egirl
[email protected]This dish was a hit at my dinner party! The combination of greens, cannellini beans, and pancetta was flavorful and satisfying.