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Greens And Beans

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Greens And Beans
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Makes: 6 servings adjust
This dish is one of my favorites because of it's versatility. To make it a good, hearty meal serve it over pasta. To use it as a soup on a cold winters night, simply add more broth and serve with some fresh bread. Beans and greens is a wonderfully nutritious meal that is quick and easy to make!



  • 3 tablespoons Olive Oil
  • 1 cup Onion, chopped
  • 3 cloves Garlic, pressed

Step 1

In a large skillet, saute onions in olive oil until translucent. Add garlic and saute just until fragrant.


  • 1 head Escarole, washed and chopped. if the heads are small, use 1 1/2 - 2 heads.

Step 2

Add escarole, cover and saute until wilted, stirring occasionally. May need to add escarole in batches as it wilts if it's too much for your pan all at once.


  • 2 cans Small White Beans, drained
  • 4 links Italian Sausage, parboiled until cooked through and sliced into 1/2 inch slices (optional)
  • Chicken Stock, to taste
  • Kosher Salt, to taste
  • Black Pepper, to taste

Step 3

Add beans, sausage slices and chicken stock (use more or less depending on desired outcome soup vs pasta topping). Bring to a boil and reduce to a simmer. Cover and simmer for 15-20 minutes. Season with salt and pepper to taste.


  • 1 pound Pasta, gemelli or other short, twist-shaped pasta (optional)
  • Grated Parmesan Cheese, (optional)

Step 4

Ladle into bowls to serve as a soup or, alternately, cook pasta according to package directions, top with greens and beans and sprinkle with a bit of grated parmesan cheese. Note: Can be served over pasta for dinner and simply by adding some more broth before microwaving it becomes a soup for lunch the next day!
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