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Spicy Beans and Wilted Greens

Spicy Beans and Wilted Greens

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Two humble ingredients have big impact here: The Parmesan rind adds richness; the dried beans deliver creaminess.


  • ¼ cup plus 1 Tbsp. olive oil, plus more for drizzling
  • 4 anchovy fillets packed in oil, drained (optional)
  • 4 chiles de árbol or 1 tsp. crushed red pepper flakes
  • 4 cloves garlic thinly sliced
  • 1 large onion, thinly sliced
  • 4 celery stalks, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 Parmesan rind (optional), plus shaved Parmesan for serving
  • 1 pound dried white beans or chickpeas, soaked overnight, drained
  • 1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
  • 1 bunch large flat-leaf spinach, trimmed, coarsely chopped
  • 4 cups trimmed arugula or watercress, divided
  • 2 teaspoons fresh lemon juice

Recipe Preparation

  • Heat ¼ cup oil in a large Dutch oven over medium heat. Cook anchovies, if using, chiles, and garlic, stirring occasionally, until garlic is soft and anchovies are dissolved, about 4 minutes. Add onion, celery, and rosemary; season with salt and pepper. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes.

  • Add Parmesan rind, if using, beans, and 10 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally and adding more water as needed, until beans are beginning to fall apart, 3–4 hours.

  • Lightly crush some beans to give stew a creamy consistency. Mix in kale, spinach, and half of arugula; season with salt and pepper. Cook until greens are wilted, 5–8 minutes.

  • Toss remaining arugula with lemon juice and 1 Tbsp. oil; season with salt and pepper. Divide stew among bowls; top with arugula, shaved Parmesan, and a drizzle of oil.

  • DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.

Nutritional Content

Calories (kcal) 1030 Fat (g) 76 Saturated Fat (g) 11 Cholesterol (mg) 15 Carbohydrates (g) 85 Dietary Fiber (g) 24 Total Sugars (g) 11 Protein (g) 26 Sodium (mg) 1730Reviews SectionMade this according to instructions, and it surprised me in a good way! Shouldn't have though, because I trust anything Alison Roman. The anchovy, pepper, and parm rind added juuusst enough richness and flavor. Perfect for a quarantine lunch!I was looking for a beans and greens recipe and came across this, and followed @cokes609's suggestion to add a little pork, so I cooked the beans with a ham hock, which gave it just the right amount of richness and smokiness to take it up a notch. Next time I might go even heavier on the crushed chilis.nczippy Mount Rainier MD04/13/20Good recipe but I transformed it from a said to a main fish by adding a pound of chipped smoky bacon! I'm not even a bacon freak like that but the recipe was sorely missing fattiness. It ended up really good. I was skeptical of the anchovy but it did give it a nice little "what is that" funk. It reminds me of some collard greens I've had in the past and it makes me think that that's the secret ingredient.

Spicy White Beans & Greens

Comfort food is central to southern cooking. The food that we grew up eating, that every time we have it it brings back a memory, or that just makes us feel good and satisfied. While comfort foods come in all flavors throughout the year, some of the best are things we eat during the colder months. Food that helps keep you warm on a cold night is our idea of comfort. A hearty, filling meal that you can make in just one pot? Even better. We use our slow-cooker for this recipe, but if you’ve got the time, a big stock pot on the stove or cast iron pot in the oven will work just fine too. This dish comes with a lot of flavor, particularly a lot of spice. We use our Devil’s Nectar Bar-B-Que Sauce to flavor it, and fair warning, this stuff is intense and HOT. Now we love spicy foods, and we know some of you do too, so feel free to add as much heat as you want. Be warned, though, it doesn’t take much to really light this dish up.

This is one of those recipes that is real easy to make, and also easy to modify to your own personal taste. We start with white beans. Larger beans work best, so Cannellini or Butter Beans are ideal. If fresh beans are in season and easy to find, use those. Dried beans will work well too. Canned beans are the easiest, and they still taste great in here, so don’t be afraid to use those. If you use canned beans, it’s good to drain and rinse them before they go in the pot, because beans are canned with quite a lot of salt, and too much of that can really mess up your food. We add our salt at the end so we can make sure everything is tasting right. If it’s all in there at the beginning, it might be too much and then it’s too late. Plus when you cook something slowly like this, flavors will develop and change over time, so save your seasoning for the very end. Next come the greens. Something sturdy is going to work best. A softer green like spinach will get cooked to death in this recipe and end up too wilted and mushy. So we used kale in ours, but collards or mustard greens will also work, and might even add a little extra flavor to your dish. This is a recipe that only gets better the longer you cook it, and is just as good (or better) the next day.


2 cups diced onion (about 1 large onion)
3 T minced garlic
2 T oil
1 lb smoked sausage, diced
2 15.5 oz cans cannellini beans, rinsed and drained
1 14.5 oz can diced tomatoes
6 cups roughly chopped greens
3 cups chicken stock
1 tsp sugar
salt to taste
¼ cup or more Martin’s Bar-B-Que Devil’s Nectar Sauce*

Heat oil in a large skillet over medium heat. Add onions and garlic. sautee about 5 minutes, or until onions start to sweat. Add smoked sausage, turn up the heat to medium high, and cook until sausage starts to brown, 5-10 more minutes. Put sausage mixture in slow cooker and add beans, tomatoes, Devil’s Nectar Sauce, sugar, and stock. Set slow cooker to high. Once stew is hot, stir in the greens and set cooker to low heat. Cook for at least 4 hours and taste. Add salt to taste, and more Devil’s Nectar if it’s not hot enough for you.

*¼ cup of the Devil’s Nectar Sauce makes this dish fairly spicy, so start with that and add more if you like. This sauce is serious business and it’s easier to add more heat than to take the heat out.

Carla Hall: The Chew Spicy Southern Greens & Beans Recipe

Greens Directions

  1. Heat olive oil on medium high in a large, deep saute pan.
  2. Add onions, cooking about seven to nine minutes, until they have caramelized.
  3. Cut the stems out of your greens. Then roll them up and slice them into 1/4” portions.
  4. Add garlic, sugar, red pepper flakes, and vinegar to the pot. Bring to a boil.
  5. Reduce to simmer and pour in 1/4 cup of water. Add greens and cook around nine minutes, until they have wilted.
  6. Add in relish salt and pepper. Serve with pinto beans and cornbread.

Pinto Beans Directions

  1. Place beans in a bowl and pour water over them. Make sure they are immersed in water by about 2”. Cover and soak overnight.
  2. Drain and rinse the soaked beans.
  3. Heat oil on medium high in a Dutch oven.
  4. Add onion, chili powder, garlic, and red pepper flakes. Cook 30 seconds.
  5. Add pinto beans with chicken stock salt and pepper.
  6. Bring to a boil reduce to simmer, stirring now and then. Cook about an hour, adding more stock as you go if necessary.

Cornbread Directions

  1. Preheat the oven at 425 F with an empty cast iron skillet inside.
  2. Combine sugar, cornmeal, baking powder and salt in a mixing bowl.
  3. Separately, whisk eggs with creamed corn, sour cream, and 1/2 cup of oil.
  4. Pour wet ingredients into the dry ingredients and stir to combine.
  5. Carefully remove the hot skillet from the oven. Add 2 tbsp oil.
  6. Pour batter into the skillet and bake for 17-19 minutes, until golden. Let cool before serving.

About Pat Howard

Pat Howard is a freelance writer in Los Angeles who loves to learn recipes and try new things in the kitchen.


It is windy, cold and raining buckets and as you can imagine a spicy chickpea stew is perfect for this type of weather. Each spoonful unites the earthy nutty sweetness of chickpeas and spunky soulful taste of mustard greens, heat from the chile’s and rounding out the whole, a subtle undertone of rosemary. This stew is a breeze to make and keeps well for several days in the refrigerator. I suppose in the spirit of beans ‘n greens, swapping the ingredients and using white beans, kale. collard greens or chard would be just as effective in producing a delicious cold night vegetarian stew.

You may save cooking time by using chickpeas in a can. Two 15 ounce cans shall be equivalent to 1 pound dried and soaked chickpeas. We served our stew with a baguette, which when dunked was out of this world.

  • ¼ cup olive oil, plus more for drizzling
  • 2 jalapeño chiles, finely chopped
  • 4 cloves garlic thinly sliced
  • 1 large onion, thinly sliced
  • 4 celery stalks, finely chopped
  • 1 sprig rosemary
  • Sea salt and freshly ground black pepper
  • 1 parmesan rind, plus grated parmesan for serving
  • 1 pound dried chickpeas, soaked overnight, drained
  • 1 bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
  • 1 bunch large flat-leaf spinach, trimmed, coarsely chopped
  • 4 cups trimmed arugula, divided
  • 2 teaspoons fresh lemon juice

Heat olive oil in a large heavy pot over medium heat. Cook chiles and garlic, stirring occasionally, until garlic is soft, about 4 minutes. Add onion, celery and rosemary sprig. Increase heat to medium-high and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Season with salt and pepper. Add Parmesan rind, chickpeas and 10 cups water. Bring to a boil, reduce heat and simmer, stirring occasionally and adding more water as needed, until beans soften up, 3–4 hours.
Lightly crush some beans to give stew a creamy consistency. Mix in mustard greens, spinach, and half of arugula Taste, season with salt and pepper if needed. Cook until greens are wilted, 5–8 minutes. Toss in remaining arugula with lemon juice. Divide stew among bowls and top with arugula, freshly grated parmesan and a drizzle of oil.


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More Veggies Less Meat is an online membership and community that provides meal prep tips, cooking instruction, recipes, and ideas to help you eat more veggies so you can feel empowered, energized, and strong in your body.

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Wilted Honey Butter Kale Recipe

This southern-style Wilted Honey Butter Kale Recipe is fabulous for making the most of your fresh garden greens this season.

Here in the south we have unique culinary terms.

For instance, sautéed greens or wilted greens are often referred to as keeled in the southern states. (Killed.)

It’s not uncommon for a granny to serve up keeled spinach or keeled collards at any given meal.

The idea is to sauté and wilt the greens in butter or bacon grease until they reduce down to soft silky leaves.

My mother use to make wilted spinach this way with butter and a drizzle of vinegar. As a child, keeled was the only way I would eat my spinach.

Today we’re celebrating this classic southern technique with a Wilted Honey Butter Kale Recipe sprinkled with sesame seeds.

My kids love this kale recipe so much they ask for it on regular occasion. Believe it or not, even a few of my friends’ children have asked for my Wilted Honey Butter Kale Recipe.

“Ms. Sommer, will you make us the sweet greens?” one asked recently.

At my house, if you ask for kale you get kale, without hesitation.

This Wilted Honey Butter Kale Recipe starts with butter, honey and garlic (and a little water.) Warm the mixture and add roughly chopped kale leaves to the pot. Cover to help the kale to start to wilt, then stir and cover again for just a few minutes.

Viola! Keeled kale in just minutes.

The combination of garlic, sesame seeds, and rich honey butter is hard to resist. Even to the most determined non-veggie eaters. If you ever wanted to trick your picky relatives into eating their greens, this is the way to do it.

Pasta With Beans and Greens Recipe

Why It Works

  • The classic combination of beans and greens makes for an easy, hearty, and nutritious pasta sauce that puts pantry staples to good use.
  • Bean cooking liquid (or stock) boosts flavor while starch from the beans and pasta water gives the sauce a creamy consistency without adding dairy.
  • Garlic, anchovies, and dried chilies form a flavorful base for the sauce, along with a splash of white wine for acidity and subtle sweetness.
  • Finishing the pasta in the sauce ensures the noodles are well coated and perfectly al dente.

Pantry and budget-friendly meals are always good to have in your cooking repertoire. This recipe, which features humble ingredients but standout flavor, is a great example. Beans and greens are a classic pairing in Italian peasant cuisine (as well as in many other cuisines from around the world), known as cucina povera ("poor cuisine").

Brothy cooked-from-dried beans and wilted hearty greens like Tuscan kale or chard, which can last for a long time in the fridge, together create dishes that are simple, quick, filling, and healthy. They can be served as a soup or stew, cooked down to a drier consistency to use as a topping for crusty grilled bread, or, in this case, combined with starchy pasta cooking water for a creamy, noodle-coating sauce.

Like most bean-centric dishes, you'll achieve the best flavor results using cooked dried beans along with the flavorful cooking liquid that canned beans fail to deliver. However, you can always use canned beans and store-bought stock instead, if you don't have the time or dried beans required for making a batch o' beans from scratch.

This pasta starts with garlic and anchovies, gently cooked in olive oil with a sprinkling of dried chilies for background heat. The anchovies give the sauce savory depth that you won't be able to discern in the finished dish but unequivocally make for a better sauce as we found in side-by-side tests. A splash of white wine lends sweet acidity before the beans are simmered to a saucy consistency.

The dish comes together with the addition of torn-up kale, short tubular pasta (we love paccheri for this sauce), and a healthy ladleful of starchy pasta cooking that all get cooked together with the beans until the greens are lightly wilted, and the noodles are al dente and perfectly coated in sauce. A sprinkling of salty, funky Pecorino Romano ties everything together for a comforting pasta easy enough for any weeknight but delicious enough to grace a table even on special occasions.

Spicy Gochujang Pork and Rice Bowls with Spicy Greens

I was actually inspired by Bon Appétit for this pork and rice bowls recipe. I absolutely love a good, spicy gochujang sauce and I especially love gochujang pork with delicious, fluffy white rice! These spicy gochujang pork and rice bowls seem like a lot of assembly work but the recipe comes together pretty easily, especially since you only need one skillet for the pork and greens and one saucepan for the rice. If you can solicit help for the prep, I recommend it!

The rice in these gochujang pork and rice bowls is seasoned lightly with vinegar, salt, and toasted sesame seeds for a perfect accent to the saucy, spicy pork and the spicy, aromatic spinach.


Time to Make: 45-55 minutes


2 teaspoons vegetable oil

1 cup uncooked white rice

2 teaspoons unseasoned rice vinegar

2 teaspoons toasted sesame seeds


2 tablespoons gochujang (Or, use sriracha if you can’t find gochujang)


1 red Fresno chili pepper

2 cups fresh baby spinach

For Garnish:

Reserved scallion greens, toasted sesame seeds, and more gochujang (or sriracha)


Prepare Ingredients: Preheat oven to 425ºF. Pat the pork dry and set aside. Prepare the rice according to package instructions and fluff with a fork. Keep warm. Trim the scallions and rinse. Thinly all 4 scallions, keeping the white parts and green parts separate. Reserve a pinch of scallion greens for garnish and set aside. Divide the remaining scallion greens into two piles. (You’ll use half the scallion greens for the sauce and half for the rice.) Thinly slice the chili pepper (remove seeds if desired). Peel and thinly slice the shallot. Peel and mince the garlic cloves. Peel the ginger and use the back of your knife to mash the ginger into the cutting board to break it apart and then mince. Peel the carrots and slice thinly on an angle.

Cook the Pork: In a large, oven-proof skillet, heat the vegetable oil over medium high until very hot. Pat the pork dry once more and season with salt and pepper all over. Transfer to the hot oil and cook each side for about 3 minutes on each side until well-browned all over. Transfer to the oven and roast for 10-15 minutes more or until the pork registers 145ºF at the thickest part. Remove and rest for 10 minutes and keep warm. Return the skillet to the stove, leaving the oil and browned bits in the skillet.

While the pork is cooking, prepare the sauce and rice, as follows.

Prepare the Gochujang Sauce: In a medium mixing bowl, combine the gochujang, soy sauce, hot water, and sugar and whisk to combine until the sugar is dissolved. Add half the sliced scallion greens. Set aside.

Prepare the Seasoned Rice: Transfer the cooked rice to a bowl and add the vinegar, toasted sesame seeds, and the other half of the scallion greens. Season with salt and toss to combine. Taste and add more vinegar, sesame seeds, or salt to your preference. Keep warm.

Prepare the Spicy Spinach: Return the skillet used for the pork to medium high. Add the sliced shallot, minced ginger, and sliced chili pepper to the skillet and cook for 1 minute until just beginning to soften. Add the thinly sliced white parts of the scallions and the minced garlic and cook, stirring frequently for 30-45 seconds more. Add the carrots and cook for 4-5 minutes until just beginning to soften. Turn the heat to high and continue cooking until the carrots just begin to turn brown around the edges, about 2-3 minutes more. Add 1/4 cup water and reduce heat to medium, scraping up any browned bits stuck to the bottom of the pan. Cook for a few more minutes until the carrots are soft but still a bit crunchy. Add the baby spinach and cook until just wilted, about 1-3 minutes. Remove from heat.

Right Before Serving: Very thinly slice the pork and toss in the gochujang sauce.

To Serve: Divide the seasoned rice between bowls and arrange the gochujang pork and spicy spinach on top. Garnish each bowl with the reserved scallion greens, more toasted sesame seeds if desired, and additional gochujang if desired. Enjoy!


Yield: 4 servings
Time: 20 minutes



1. Drizzle olive oil into a saute pan over medium heat.
2. Add onion and garlic, cook until they are just starting to take color. Season with salt and pepper and add Spicewalla Tuscan Seasoning.
3. Pour the stock and bring to a simmer.
4. Add the cooked beans and Spicewalla Crushed Red Pepper, bring back up to a simmer.
5. Turn off the heat and stir in the greens, cook until wilted.
6. Serve over toasted bread, if using. Dig in!


1 1 ⁄ 2 pounds spicy greens (see the headnote)
1 ⁄ 4 cup olive oil
1 ⁄ 4 cup sliced garlic (about a whole head) plus 1 teaspoon minced garlic
Salt and pepper
1 ⁄ 2 teaspoon red chile flakes, or to taste
Lemon wedges for serving


1. If the greens have thick stems, cut off the leaves chop the leaves and stems and keep them separate. If the stems are thin and pliable, chop everything together.

2. Put the oil in a large pot over medium-high heat. When it is hot, add the sliced garlic and thick stems, and sprinkle with salt and pepper. Cook, stirring frequently until the vegetables are tender, about 2 minutes. Add the red chile flakes and stir.

3. Add the greens and 1 ⁄ 2 cup water. Cover and cook until the greens are wilted and barely tender, 3 to 15 minutes.

4. Uncover the pot and continue to cook, stirring, until the liquid has mostly evaporated and the greens are quite tender, 1 to 5 minutes or more. If the pan is dry, add water, 1 tablespoon at a time. Taste and adjust the seasoning. Add the minced garlic and cook for 1 minute more. Serve hot, warm, or at room temperature, with lemon wedges.


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