White Beans & Greens with Turnips, Parmesan

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.
A Jerry James Stone Recipe


Green, Side Dish, Vegetarian


  • 3 tbsp unsalted butter, divided
  • ¼ cup panko breadcrumbs
  • 1 large turnip, medium dice
  • 8 cup braising greens (kale, collard & chard)
  • 1 14-ounce can cannellini beans, drained & rinsed
  • 1 tbsp shredded Parmesan
  • Salt & pepper to taste
Jump to instructions
Yields 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 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.
  • Remove breadcrumbs from the pan and set aside.
  • Melt the remaining butter in the saute pan and add the 1 diced turnip. Saute at medium until fork tender. About 10 minutes.
  • 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.
  • 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.
  • Top off with the toasted breadcrumbs and Parmesan cheese.
  • Salt and pepper to taste. Enjoy!