Braised White Beans and Greens With Parmesan Recipe (2024)

Discarding those stalks from the chard is such a miss. Think of chard as two vegetables in one - the stalk and the leaf. Cut them out {fold the leaf in half lengthwise and cut along the length of stalk to free the stalk from the leaf} and dice the stalks, then add to the onions and fennel to sauté.

Celery or leeks are a good sub for fennel and given the way this recipe is made I'd go with leeks for a more mild flavor profile. Celery is better as a substitute for raw fennel.

Gosh. This is about the most delicious bean dish I've made. No: it's the most delicious using canned beans. Living alone I need a few ways to use up leftovers so here are my plans: 1) add more stock and turn into soup, 2) drain some in a sieve overnight in fridge and smash into a ciabatta bun for lunch, 3) reheat and serve with a poached egg and baguette toast points.

It’s not a NYT recipe until there are hundreds of readers posting their spin on it, but here I am..! Just had to mention how easy and efficient this meal was. Had almost every single ingredient chilling in the refrigerator (post-galentine’s day) - ALL I had to pay was 55p for a baguette! Added (here we go..) some bacon for a fat/protein element and went easy on the seasoning and cheese. The lemon juice tied it all together. Yet another go to recipe in my NYT archives.

Don't be afraid to use other greens; dandelion, turnip, beet, collard, arugula, and foraged wild greens (Lamb's quarters, purslane, sorrel, chickweed, etc.) in the spring. This recipe is descended from "la cucina povera," the no-waste, make use of limited resources, use what you have on hand, "poor cooking."

I've been making this dish for 30 years. I like to add a little Arugula in for flavor. Puree any leftovers, makes a great dip!

This was great! I used chard and omitted the mozzarella.This recipe doesn't make four servings unless you're feeding toddlers or supermodels. At my house it made two generous adult servings. Next time I'll double it.

Adding bacon for protein makes as much sense as adding extra salt for the iodine.

What could you sub in for fennel? My family and I don't care for it... Thank you!

Add lemon zest as well as the juice for extra flavor.

I loved that the recipe included fennel--cooking it changes the flavor from when it is raw--it was such a flavor enhancer. I had both kale and spinach, & added both, so we had 2 different greens--one substantial & one tender. My husband loved the contrast. I cooked up my own cannellini beans, rather than using canned & they kept their shape well. I added some preserved lemon because I didn't have any fresh lemons, and that really added great flavor. Will make again!

I love almost all NYT recipes but this is one of the best. Full of flavor and healthy. We didn't change a thing.

Delicious and easy. Wonderful lunch! I sautéed a little pancetta and sprinkled on top. Also chopped up some fennel fronds and added a shallot and some green onions. Skipped the mozz. in the soup. If you want, rub the bread with olive oil and garlic, toast, top with cheese and pop under broiler. Then float the cheesy toast in the soup. I’ll double the recipe next time.

Not sure why recipes call for discarding (or simply not using) the Swiss chard stems. They can be trimmed and diced and added with the fennel and onion. Or replace the fennel altogether. Great choice for a Meatless Monday, although it's screaming out for pancetta or bacon or sausage.

Made this vegan for my girlfriend. Subbed in red onion, dried Rosemary, great northern beans, and finished with white balsamic because I ran out of lemons. She said it was her in her top 5 things I’ve ever made for her. Easy and Italian inspired weeknight dinner or side. Loved!

Meh. Used Marcela beans and kale. Maybe better with chard or spinach.

Use more garlic and thyme. Try cooking with rosemary.

Made it without fennel because I could not find any and it was still delicious.

Delicious! Made it as written using chard, but only had dried rosemary so used 1 tsp. of that. Agree with those who mention to add lemon zest. Tasty and nutritious recipe!

This is how I make it, how my Italian parents, aunts and grandmother made it. We just put Step 3 (cooking the beans) before Step 2 (greens). I find that some brands of canned beans benefit from longer cooking. And I like my beans mushy.

I use 1 lb of dried beans, soak, cook then add. Also add a rind of Parmesan cheese.

How would I make this starting with dried beans?

I used veggie better than bouillon and added white miso to the broth for additional flavor. Instead of thyme leaves I did sprigs And added the leaves to the mushroom mixture. Didn’t have port so used an earthy sherry.

This is a fav of ours. Suggest taking about 1/3 of the beans and liquid, blend them with a stick blender, and add them back to give the broth more heft. Add some halved cherry tomatoes at the end and a drizzle of truffle oil for a final interesting earthy touch.

Chick peas are delicious in this recipe also, if you have those on hand and not white beans.

Made as written except for using some beet greens and spinach as other greens not available. Delicious!!!

Made this for a group and was so delicious. Didn’t use fennel because I don’t like it. Used 3 cans white beans and 2 bunches of rainbow chard. Served with foccacia

I add a piece of Parmesan rind when the beans and stock is added. Really adds something to the dish.

This is fantastic. I use 1 can of beans, 2-9oz bags of pre-chopped Kale, about 2.5 cups of broth and let simmer for 30 mins.

I have just discovered that I find this gets better after a couple/few days in the fridge and then reheated (then the lemon juice & parm). Omg, *yummmm*. It’s not pease porridge, but I have a whole new understanding of those who “like it in the pot, nine days old.” Not that I would wait that long. ;)Made it with kale, beans cooked from dry, skipped the mozz, all the rest as in recipe.