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Home > whitebeanswithwiltedgreens

White beans with wilted greens

Recipe Information

Servings 8
Preparation Time 15 Minutes
Cook Time 1 Hour, 30 Minutes
Total Time 1 Hour, 45 Minutes
Difficulty Easy
Main Ingredient White Beans; Tomatoes
Category Beans & Legumes; Fruit
Meal Lunch; Dinner
Type Appetizer; Side Dish
Subtype: Salad
Cuisine American; Greek
Cook Method Boiling; Saut�ing
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Fiber; Gluten Free


  • 1 1/4 cups dried white beans, picked over and rinsed, soaked overnight and drained

  • 3 cups water 

  • 1 bay leaf 

  • 1 tablespoon fresh oregano, chopped

  • 4 cloves garlic, 1 left whole and 3 minced

  • 1 tablespoon extra-virgin olive oil 

  • 1/2 yellow onion, chopped

  • 2 tomatoes, seeded and diced

  • 2 anchovy fillets, rinsed and finely chopped (optional)

  • 1 head escarole, about 1/2 pound, stemmed and leaves coarsely chopped

  • 1/2 teaspoon salt 

  • 1/4 teaspoon freshly ground black pepper 

  • 2 tablespoons Parmesan cheese, grated



  • Add the beans, water, bay leaf, oregano, and whole garlic clove to a large saucepan, and bring the mixture to a boil. Reduce heat, cover, and simmer for approximately 1 hour or until the beans are tender. Drain the beans in a colander, and discard the bay leaf and garlic.

  • Add the olive oil to a large saucepan, and heat over medium-high heat. Add the onion and saut� for 6 minutes or until tender. Add the tomatoes, minced garlic, and anchovies.

  • Allow the mixture to simmer for approximately 4 minutes or until the tomatoes become soft. Add the escarole and cooked beans. Continue heating the saucepan for approximately 3 minutes or until the greens wilt. Sprinkle with salt and pepper and top with the Parmesan. Serve immediately.


Nutrition (per serving)

  • Calories: 155 cal

  • Total fat: 3g

  • Saturated fat: 1g

  • Monounsaturated fat: 1g

  • Cholesterol: 2mg

  • Sodium: 217mg

  • Carbohydrate: 23g

  • Fiber: 6g

  • Protein: 9g