Ham, Beans, and Greens

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, the impetus to ignite the stove cannot be ignored. This easy-peasy ham, beans, and greens recipe is full of flavorful fall farmers’ market ingredients.

Ham, Beans, and Greens Recipe


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


  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 Calabrese / Story by Keith Recker / Photography by Dave Bryce / With Support from Buy Fresh, Buy Local of Western Pennsylvania 

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