White Beans & Greens with Turnips, Parmesan

White Beans & Greens with Turnips, Parmesan

Category

A side dish version of Italian greens and beans (scarola e fagioli) that's packed with nutrient-rich kale and chard, and turnips - a vitamin C powerhouse! Plus how to store greens for weeks.

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Ingredients

 3 tablespoons unsalted butter, divided
 ¼ cup panko breadcrumbs
 1 large turnip, medium dice
 8 cups braising greens (kale, collard & chard)
 1 14-ounce can cannellini beans, drained & rinsed
 1 tablespoon shredded Parmesan
 Salt & pepper to taste
Yields4 Servings
Nutrition Facts

Servings 4

Prep Time5 minsCook Time15 minsTotal Time20 mins

Instructions

1

Melt 1 tablespoon of butter in a large saute pan. Add the ¼ cup of panko breadcrumbs and saute over a medium low heat until golden brown and crispy. About 2 minutes.

2

Remove breadcrumbs from the pan and set aside.

3

Melt the remaining butter in the saute pan and add the 1 diced turnip. Saute at medium until fork tender. About 10 minutes.

4

Add in the 8 cups of braising greens and cook them til they just begin to wilt. About 2 minutes. Add in 1 can of cannellini beans and saute for another minute.

5

How to Store Greens: Line a large airtight container with paper towels and add the greens. Stored in the fridge this way, they can keep fresh for weeks.

6

Top off with the toasted breadcrumbs and Parmesan cheese.

7

Salt and pepper to taste. Enjoy!

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 3 tablespoons unsalted butter, divided
 ¼ cup panko breadcrumbs
 1 large turnip, medium dice
 8 cups braising greens (kale, collard & chard)
 1 14-ounce can cannellini beans, drained & rinsed
 1 tablespoon shredded Parmesan
 Salt & pepper to taste

Directions

1

Melt 1 tablespoon of butter in a large saute pan. Add the ¼ cup of panko breadcrumbs and saute over a medium low heat until golden brown and crispy. About 2 minutes.

2

Remove breadcrumbs from the pan and set aside.

3

Melt the remaining butter in the saute pan and add the 1 diced turnip. Saute at medium until fork tender. About 10 minutes.

4

Add in the 8 cups of braising greens and cook them til they just begin to wilt. About 2 minutes. Add in 1 can of cannellini beans and saute for another minute.

5

How to Store Greens: Line a large airtight container with paper towels and add the greens. Stored in the fridge this way, they can keep fresh for weeks.

6

Top off with the toasted breadcrumbs and Parmesan cheese.

7

Salt and pepper to taste. Enjoy!

White Beans & Greens with Turnips, Parmesan