Classic Southern collard greens get an irresistible Italian twist with pancetta, cannellini beans, and a bright splash of red wine vinegar. This rich and cozy Tuscan Collard Greens recipe is the perfect side dish for the holidays or weeknight family meals.
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🗝️ Recipe’s key points
- This recipe brings a Tuscan twist to a Southern staple, creating a uniquely comforting and flavorful fusion.
- Fuel your body with a hearty combination of vitamin-packed collards and protein-rich beans.
- It’ll elevate any occasion, from a casual Sunday supper to a holiday feast alongside your favorite roast.
It’s the type of satisfying, soulful dish you’ll return to again and again.
🛒 Ingredients
This is an overview of the ingredients for the Southern Collard Greens recipe. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Collard Greens – You will need to remove the tough stems and then slice or tear the leaves before cooking. See notes below for further information.
- White Vinegar + Kosher salt (not shown in photo) – This solution is used to wash the collard greens, removing dirt, grit, and any hidden bugs. It’s a necessary step to take in preparation for cooking with these leafy greens.
- Pancetta or bacon – Provides crispy texture and an irresistible salty, savory base for this dish.
- Garlic – Always use freshly minced garlic for the best depth of flavor.
- Onion – Finely chopped and cooked until softened to build the dish’s foundational flavor.
- Cannellini beans – The beans add a boost of protein and bulk to this Southern dish.
- Olive oil – Feel free to use another neutral oil, such as avocado oil.
- Red Wine Vinegar – Added to the mixture just before serving for a tangy lift.
- Crushed red pepper – An optional add-in for a touch of heat.
- Black pepper – Used to season the dish along with salt while the greens simmer.
- Pecorino Romano cheese – This sharp, grated cheese is sprinkled over the finished dish before serving.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Cook pancetta for 5 minutes until golden and crispy in a heated Dutch oven or skillet.
- Stir in onion and garlic.
- Cook until softened and fragrant.
- Toss in the collards and stir until the leaves start to soften.
- Pour in the broth, add red pepper flakes, salt, and black pepper.
- Cover partially and let simmer for 25–30 minutes, stirring occasionally, until the collards are tender.
- Stir in the beans and cook for another 5 minutes to warm through.
- Just before serving, stir in red wine vinegar.
- Sprinkle with freshly grated Pecorino Romano when serving.
🚿How to prepare collard greens
The first thing you want to do is to remove the stems from the collard greens. To remove the stems, you can use 1 of 2 methods:
- Method 1: Fold the leaf in half lengthwise and cut out the stem with a knife or tear it away from the stem using your hands.
- Method 2: Hold the stem at the bottom with one hand and slide your other hand firmly up the stem, removing the leaf. This method works the best for small tender leaves.)
Next, you’ll clean the collard greens. To clean collard greens of dirt and bugs, soak them for 20-30 minutes in a sink of water. Add ½ cup of white vinegar and three tablespoons of salt. Agitate and scrub the greens halfway through the soaking. After draining the dirty water, rinse the greens in plain water and finish by hand-scrubbing each leaf to ensure they are squeaky clean.
Now that your clean collard greens are ready, you can cut them into small strips with a knife. For a quicker method, just tear them into pieces by hand for a rustic look.
🥫 Storage
Store leftover Tuscan collard greens in an airtight container in the fridge for up to 4 days. For best results, reheat gently on the stovetop to preserve the texture of the greens.
I don’t suggest freezing leftovers as it will significantly affect the texture of the collard greens. They will become much softer and lose their firm, hearty bite upon thawing and reheating. The beans may also become a bit mushy.
📚 Variations
- Vegetarian version: Leave out the pancetta. Sauté the aromatics in extra olive oil. Finish with a splash of vinegar for a bright, meat-free dish.
- Spicy kick: Increase the heat by stirring in an extra pinch of red pepper flakes or a spoonful of spicy Calabrian chili paste.
- As a main dish: Make it filling by serving it over creamy polenta. You can also add an extra can of beans.
- Creamy Parmesan finish: For a richer and smoother texture, add ¼ cup of grated Parmesan or Pecorino Romano cheese. Do this at the end. Mix until it melts into the broth.
- Hearty sausage: Brown ½ pound of spicy or sweet Italian sausage (remove the casings) after the pancetta. This makes the dish more robust and filling.
👩🏻🍳 Tips
- Thoroughly wash your collard greens using the vinegar and salt soak method to ensure no grit remains, as this can ruin the dish’s texture.
- You can cook and eat the stems of collard greens, although many prefer to discard them due to their bitter flavor. If you decide to eat the stems for this dish, I suggest cooking them separately. They take longer to get tender.
- When you first add the raw collards to the pot, they will look like a mountain. But they wilt down quickly, so don’t be alarmed.
- The saltiness of the pancetta and broth can change. So, wait until the last step to add salt and pepper. Add a splash of vinegar to brighten the flavors just before serving.
🤔 FAQs
Can I use kale instead of collards?
Absolutely! Kale is a little less sturdy, so reduce the simmering time to 15 minutes.
Can this be made ahead?
Yes—collards actually taste even better the next day. Just reheat gently and splash with a little more vinegar before serving.
Do Italians cook collards?
Collards are not as common in Italy as kale or chard. However, their flavor is very “Tuscan.” It includes beans, greens, pancetta, olive oil, and garlic. It’s a natural pairing.
This recipe uses 1 bunch, which was roughly under 2 lbs before I removed the stems. (There were about 20 leaves in this bunch). Normally, If you buy your whole collard green leaves from the grocery store, they are usually already in a bunch.) After removing the stems, the leaves weighed about 1.5 pounds.
To make collard greens less bitter, you can blanch them first. Then, add balancing flavors like acid (vinegar, lemon), sweetness (sugar, honey), or salt. Finally, cook them slowly for a long time. Using rich ingredients like bacon or other smoked meats during cooking also helps to cut through the bitterness.
Yes, collard greens are very healthy. They are a great source of vitamins A, C, and K. They also provide fiber, calcium, and antioxidants. These nutrients support bone health, heart function, and digestion. They may also help lower the risk of some cancers. They are low in calories and high in nutrients. However, too much unhealthy stuff like butter and salt can reduce their health benefits
📗 Related Recipes
Like the Tuscan Collard Greens, each of these tasty vegetable sides would be a great addition to your holiday table.
- Southern Spinach Madeline with Italian Charm – This decadent, cheesy spinach casserole is a guaranteed showstopper with its creamy sauce and crisp, golden topping. Surprisingly simple to make, its rich flavor and perfect textures will have everyone asking for the recipe.
- Easy Irresistible Italian Zucchini Pie – Enjoy this light and versatile pie as a main dish, side, or appetizer. A fluffy egg and cheese filling with soft zucchini is baked on a flaky pastry crust for a simple, satisfying meal.
- Sweet Onion Casserole – This comforting casserole layers sweet onions with herbs and a rich cheese topping, finished with a golden, buttery crust. It’s the perfect upgrade to any dinner, from a weeknight meal to a holiday table.
🍽 What to serve with Tuscan collard greens
These Tuscan collard greens pair beautifully with everything from simple roast chicken and pork chops to a comforting bowl of Fusilli Col Buco or Italian Ribollita Soup.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Kitchen sink or deep dish pan – Used to soak and thoroughly wash the gritty collard greens before cooking.
- Sharp knife – Essential for finely dicing the onion, mincing the garlic, and slicing the pancetta and collard greens.
- Cutting board – Provides a stable surface for safely chopping all of your fresh ingredients.
- Liquid measuring cup, dry measuring cups, measuring spoons – Used to accurately measure the broth, olive oil, vinegar, and seasonings.
- Large Dutch oven – The ideal pot for sautéing the pancetta and simmering the entire dish to tender perfection.
- Cheese grater – Used to create freshly grated Pecorino Romano cheese for serving.
- Wooden mixing spoon or heatproof spatula – Perfect for stirring the ingredients as they cook without scratching your pot.
📞 Chiacchierata (chat)
When you think of collard greens, your mind probably goes straight to the South—slow-simmered greens, smoky bacon, maybe a splash of vinegar. But living part of the year on Saint Simons Island, Georgia, I couldn’t resist giving this Southern classic a touch of Tuscan flair.
This dish brings together two food traditions I adore: the hearty greens of the South and the rustic comfort of Tuscany. It’s simple, soulful, and a bit surprising. This side dish makes people stop and say, “Wow, what did you put in here?”
So next time you’re in the mood for greens, give them a spin with pancetta and cannellini. This recipe feels like home. You can serve it at a holiday table in Georgia. You can also enjoy it for a weeknight dinner in Indiana
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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cooking fun and easy.
📖 Recipe
Tuscan Collard Greens with Pancetta & Cannellini
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Equipment
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Kitchen sink or deep pan
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Sharp knife
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Cutting Board
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Liquid measuring cup
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Dry measuring cups
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Measuring Spoons
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Large Dutch oven or soup pot
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Cheese grater
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Wooden Mixing spoon
Ingredients
Collard Greens Wash Solution
- ½ cup white distilled vinegar
- Water sink full
- 3 tablespoons salt
The vegetable recipe
- 2 lbs bunch collard greens** see notes about 1 ½ pounds cleaned, tough stems removed, leaves sliced into ribbons or torn into pieces (see notes)
- 4 oz pancetta diced (or substitute thick-cut bacon if you like)
- 3 cloves garlic minced
- 1 small yellow onion finely chopped
- 15 oz. cannellini beans 1 can drained and rinsed
- 3 cups chicken broth or vegetable broth for meatless
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar plus more for finishing
- ½ teaspoon crushed red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
- Grated Pecorino Romano cheese for serving
Instructions
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Sauté the pancetta – Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add pancetta and cook until crisp and golden, about 5 minutes.
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Build the flavor base – Stir in onion and garlic. Cook until softened and fragrant.
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Add the greens – Toss in the collard pieces or ribbons. They’ll look like a mountain, but they wilt quickly. Stir until the leaves start to soften.
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Simmer gently – Pour in the broth, add red pepper flakes, and season with salt and black pepper. Cover partially and let simmer for 25–30 minutes, stirring occasionally, until the collards are tender.
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Finish with beans – Stir in the cannellini beans and cook another 5 minutes to warm through.
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Brighten it up – Just before serving, stir in red wine vinegar for a tangy lift.
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Sprinkle with freshly grated Pecorino Romano when serving.
Notes
How much is a “bunch”? This recipe uses 1 bunch, which was roughly under 2 lbs before removing the stems. (There were about 20 leaves in my bunch.) After removing the stems, the leaves weighed about 1.5 pounds.
How to Remove Stems from Collard Greens:
Method 1. Fold the leaf in half lengthwise, then cut out the stem with a knife or tear it away from the stem with your hands. *I find it easier to tear them off the stem.
Method 2. Hold the stem at the bottom with one hand, and slide your other hand firmly up the stem to remove the leaf.
How to Clean Collard Greens!
Fresh collard greens are often full of dirt, grit, and sometimes bugs. I like using the soak-and-scrub method. It ensures that the collard greens are thoroughly clean.
I find that creating a quick, easy cleaning solution makes this process much faster!
Here’s how I wash collard greens.
1. Fill your sink or deep dishpan with water, then add ½ cup of distilled white vinegar and three tablespoons of salt. (This will not affect the flavor of the greens.)
2. Swish this around, and then submerge your greens in the water. Agitate the greens while scrubbing and swirling them in the water to loosen any dirt.
3. Let the greens soak for 20-30 minutes, giving them a good scrub midway. The vinegar and salt will help loosen and remove any dirt, grit, and bring out any bugs hiding in the greens.
4. Drain the water and soak again in plain water (1-2 times) if the water is dirty and gritty.
5. Finally, to ensure your greens are squeaky clean, drain the water, then wash and gently scrub each leaf, front and back, by hand.
Cutting Collard Greens
A. Stack several leaves on top of each other and roll them up lengthwise. Using a knife, cut the rolls into strips. Or…
B. Simply tear the greens into bite-sized pieces with your hands.
I prefer method B! I grab several leaves and just rip them up into small pieces.
Nutrition
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