Vegetarians

White Beans & Greens with Turnips, Parmesan

by bouzalif salma
by bouzalif salma
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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.

White Beans Greens with Turnips Parmesan

White Beans & Greens with Turnips

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Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

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

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 sauté 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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