Ham, Beans, and Greens

This Ham Beans and Greens recipe is a traditional boiled dinner with a surprise addition of wilted escarole to add dimension and texture. A dab of English mustard and some crusty bread makes it a meal. 

Many of us take a break from cooking during the peak-heat of summer. But once things get a little crisp outside, it’s time to ignite the stove and cozy up. This easy-peasy ham, beans, and greens recipe is full of flavorful fall farmers’ market ingredients. 

What is the History of “Beans and Greens”?

You’ll often see beans and greens on the menu at Italian restaurants as an appetizer. Their exact origin is debatable; like many Italian cooking staples in the States, some say that they are an American invention. But a version of beans and greens is a classic Italian “peasant food,” meaning something simple and straightforward that even 

Ham, Beans, and Greens

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• Author: Anna Franklin

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Ingredients

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• 1 smoked ham shank
• ½ lb dried beans from the farmers’ market, soaked in cold water overnight
• 2 carrots, minced
• 1 onion, minced
• 2 qt chicken stock
• 2 bay leaves
• 1 head escarole, chopped
• Salt and pepper to taste
• English mustard as condiment for the table

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Instructions

1. Add first 6 ingredients to a pot, excluding the chopped escarole.
2. Simmer for 3 hours or until the beans are tender and the ham shank is falling off the bone.
3. Remove the shank and let cool until it is able to be handled. Pick the meat off the bone and return to the pot.
4. Add escarole and simmer until greens are wilted.
5. Season with salt and pepper and serve with crusty bread.

Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
With Support from Buy Fresh, Buy Local of Western Pennsylvania 

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