Wilted Greens With Caramelized Red Onion and Cannellini Beans

In a way, signing up for a CSA has simplified our dinner planning for the week. I’m making an effort to resist the urge to still buy a bunch of ingredients to cook with our CSA veggies. Instead, we’re trying to rely more on pantry items to go with our vegetables to make cheap, delicious, and nutritious dinners.


These beautiful young braising greens were the star of our dinner tonight, which I based off of a recipe that Siena Farms sent in an email with the list of vegetables for the week.

Red Onion

The recipe pairs wilted greens with caramelized red onion and walnuts. We didn’t have any walnuts on hand, so I mixed in cannellini beans instead for a little protein and spooned the bean and green mixture over toasted bread.

Wilted Greens With Caramelized Red Onion and Cannellini Beans

Sometimes I need to be reminded to keep meals simple and to not throw too many ingredients into recipes, and this meal did just that. Now I hope we get more braising greens next week!

Wilted Greens With Caramelized Red Onion and Cannellini Beans

Yield: 2 large servings, or 4 small servings

Wilted Greens With Caramelized Red Onion and Cannellini Beans


  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced
  • Salt
  • 1 large bunch braising greens (we had about 9 ounces), thoroughly washed and stems removed if tough
  • 1 15.5-ounce can cannellini beans, drained and rinsed
  • Squeeze of fresh lemon juice
  • Freshly ground black pepper
  • Toasted bread, for serving


  • Heat one tablespoon of the olive oil in a large dutch oven over medium-low heat. Add the red onion and a pinch of salt. Cook until caramelized, about 30 minutes, adding a drop of water if the onions get too browned or start to stick.
  • Add the greens to the onions. Cook, stirring occasionally, until the greens are just wilted (you may need to cook longer if using a sturdier green like kale or collards).
  • Meanwhile, heat the remaining olive oil in a large non-stick skillet over high heat. Add the cannellini beans and cook for a couple of minutes, until starting to crisp up a little. Add the beans to the wilted green and onion mixture. Season with additional salt, if necessary, and add a small squeeze of fresh lemon juice.
  • Serve spooned over toasted bread with freshly ground black pepper.

Related Posts Plugin for WordPress, Blogger...

  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Kale, Apple, and Ginger Smoothie
    • Tomato Sauce with Zucchini, Summer Squash, and Eggplant
    • Spanish Tortilla
    • Roasted Carrots and Beets with Thyme (+ Some Big News!)