Braised Tuscan cabbage & beans

Braised Tuscan cabbage & beans

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  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

This wonderful Tuscan side combines cavolo nero with salty bacon and buttery beans.

Featured in
Winter recipes, Nutrition information


  • 2 tablespoons olive oil
  • 1 rindless bacon rasher, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 4 drained anchovy fillets
  • 2 bunches Tuscan cabbage, stems removed, leaves thinly sliced (see notes)
  • 125ml (1/2 cup) water
  • 400g can cannellini beans, rinsed, drained
  • 1 tablespoon fresh lemon juice


  • Step 1
    Heat 1 teaspoon of the oil in a large frying pan over medium heat. Add bacon and cook, stirring constantly, for 4 minutes or until crisp and golden.
  • Step 2
    Add the garlic, anchovies and 3 teaspoons of the remaining oil to the pan and cook, stirring constantly, for 2 minutes or until aromatic. Add the Tuscan cabbage and the remaining oil, and toss to combine. Add water and cook, stirring occasionally, for 8 minutes or until cabbage is tender. Stir in the beans and lemon juice. Season with salt and pepper.


  • 835 kj


  • 15g

    Fat Total

  • 3g

    Saturated Fat

  • 6g


  • 9g


  • 8.5g

    Carbs (total)

All nutrition values are per serve


Serves 4 as a side.

If Tuscan cabbage is unavailable, use 1 bunch silverbeet, stems removed.

Italians call this variety of kale cavolo nero – or black cabbage – due to its long, blue-black leaves. Use them to add flavour to soups or saute for side dishes.

  • Author: Gemma Luongo
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



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