Cannellini Beans with Wilted Bitter Greens

Cannellini Beans with Wilted Bitter Greens

Chef: Christina Pirello

Description: The combination of delicate white beans with richly sautéed, strongly flavored bitter greens is simply perfect. With the astringent quality of the greens aiding in the digestion of the protein and fat of the beans, this dish nourishes us deeply, without overworking our systems, leaving us plenty of energy for our lives.

Skill Level: Easy

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  • 1 bunch broccoli rabe, rinsed well, cut into small pieces
  • 1 pinch sea salt
  • 1 generous pinch red pepper flakes
  • 1/2 red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • extra virgin olive oil
  • 1 cup spring or filtered water
  • 1/2 cup dried cannellini beans, rinsed well, soaked for 1 hour
  • 2 garlic cloves, peeled, left whole
  • 1 bay leaf


  1. Place bay leaf in a small pot with garlic and drained beans. Add water and bring to a boil over medium heat, uncovered. Boil for about 5 minutes. Cover and reduce heat to low. Cook beans until just tender, about 45 minutes. Drain away any remaining liquid and remove bay leaf and garlic.

  2. Place a small amount of oil in a deep skillet with garlic and onion, over medium heat. When vegetables begin to sizzle, add red pepper flakes and a pinch of salt and sauté for 1 minute. Stir in broccoli rabe, season lightly with salt and sauté until limp and deeply green, about 4 minutes. Turn off heat and gently stir in cooked beans until just combined. Transfer to a serving platter and serve with lemon wedges on the side.

Recipe by Christina Pirello, Christina Pirello