Beans and Greens
Prep time
Cook time
Total time
Serves: 4
  • 1 Tablespoon olive oil
  • 1 large sweet onion (such as Vidalia; about 1 pound), thinly sliced
  • 1 large bunch escarole (about 1-1/2 pounds), washed and torn into pieces
  • ¼ teaspoon salt
  • 1 15½ - ounce can cannellini beans, undrained
  • Parmesan cheese optional but highly recommended
  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, for 12-15 minutes or until golden. Lower heat and add a tablespoon of broth or water if onion is browning too quickly.
  2. Add escarole, cook, turning occasionally, for about 10 minutes, until leaves are tender and stem ends are still crunchy. Sprinkle with salt.
  3. Stir in beans with their liquid. Simmer, stirring occasionally, for 3 minutes or until heated through.
  4. Divide into 4 bowls and top with freshly grated cheese, if desired.
To make this dish even heartier mix with ½ pound cooked, whole grain pasta.
Nutrition Information
Calories: 180 Fat: 3.5 g Saturated fat: .5 g Carbohydrates: 28 g Sugar: 7 g Sodium: 460 mg Fiber: 10 g Protein: 9 g
Recipe by Breaking Down Nutrition at