Best Greens With Cannellini Beans And Pancetta Recipes

Slow-Cooker Greens and Dumplings image

Provided by Molly Yeh

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds collard greens, chopped
1 1/2 pounds kale, chopped
1 pound thick-cut pancetta, diced
3 cups chicken stock
One 15.5-ounce can cannellini beans, drained and rinsed
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
A few shakes hot sauce, such as Tabasco
1/2 teaspoon kosher salt
Freshly ground black pepper
2 cloves garlic, minced
2 large shallots, finely chopped
One 11-ounce can French bread dough, sliced into 1/2-inch pieces

Steps:

Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours.

Sauteed Greens with Cannellini Beans and Garlic image

Provided by Molly Stevens

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Steps:

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.