Beans and Greens

5 from 3 votes

Creamy white beans and hearty greens simmered in seasoned broth with smoky bacon, finished with a splash of vinegar to cut the richness. Canned beans and quick-wilting greens make this humble Southern supper a 30-minute meal, and a wedge of cornbread turns it into dinner!

Course Dinner, Lunch, Side Dish

Cuisine American, Southern

Keyword beans and greens, greens and beans

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 410kcal

Author Blair Lonergan

Ingredients

4 ounces bacon, chopped (about 5 slices of center cut bacon)
½ of an onion, thinly sliced
2 cloves garlic, minced or pressed
2 teaspoons minced fresh rosemary or thyme (or ½ teaspoon dried rosemary or thyme leaves)
¼ teaspoon crushed red pepper flakes, plus more to taste
2 cups chicken broth
1 large (or 2 small) bunches collards, turnip greens, kale, or Swiss chard, stems removed and leaves roughly chopped (10 to 12 ounces)
1 teaspoon apple cider vinegar
½ teaspoon sugar
2 (15.5 ounce) cans cannellini beans, drained and rinsed
Kosher salt and ground black pepper, to taste
For serving: cornbread

Instructions

Cook the bacon: Cook the bacon in a large skillet or Dutch oven over medium heat for 10 to 12 minutes, until almost crisp. Leave the drippings in the pot.
Soften the onion: Add the onion and sauté until translucent, about 7 to 8 minutes.
Add the garlic and herbs: Stir in the garlic and rosemary or thyme and sauté 1 more minute.
Add the broth and greens: Add the red pepper flakes, broth, greens, vinegar, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pot.
Simmer and mash: Stir in the beans and bring the liquid to a boil. Turn the heat to low and simmer, mashing some of the beans against the side of the pot, until the liquid has reduced and thickened, 6 to 8 minutes.
Finish the greens: The greens should be wilted and slightly tender at this point. For softer greens, cover the pot and simmer gently until they reach the tenderness you like.
Taste and serve: Taste and season with additional salt and pepper if needed. Serve with cornbread.

Notes

Bean options: Cannellini beans are creamy and hold their shape, but pinto beans, pink beans, kidney beans, lima beans, and black-eyed peas all work.
Greens options: Collard greens, mustard greens, kale, turnip greens, Swiss chard, and spinach are all good here. Tender greens like spinach wilt faster than collards and turnip greens.
Herbs: Fresh rosemary or thyme is best, but about 1 teaspoon of dried herbs works in a pinch.
Make it meatless: Leave out the bacon, sauté the onion and garlic in olive oil, and use vegetable broth in place of the chicken broth.
Add smoke or heat: A dash of smoked paprika deepens the flavor, and extra red pepper flakes or a side of hot sauce brings the heat.
Italian twist: Finish the bowls with grated Parmesan or pecorino romano.
Storage: Refrigerate leftovers up to 3 to 4 days, or freeze with the pot liquor up to 3 months. Reheat in a skillet over low heat, adding a splash of broth if it has thickened.

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