Hearty, delicious and ever so humble, white beans and greens are a classic duo.

In Italy, they're considered lucky foods, eaten the first month of the new year. The theory is that beans, because they swell as you cook them, symbolize prosperity and growth. And freshly cooked greens, the color of money, represent wealth.

These days, my reasons for eating plenty of this simple combination are both convenience and health. When braised together, beans and greens make a quick, light and nourishing vegetarian main course or a hearty side to roast chicken. If I'm in a hurry, canned beans are the most convenient. But when cooked from scratch, beans bring this dish from good enough to great. Just about any variety of bean will work, too. Creamy and meaty cannellini pair nicely with the silky dark greens. Navy beans are smaller, even creamier, with a milder flavor; Great Northern beans have a nuttier taste and firmer texture.

When it comes to greens, Swiss chard offers both crisp stems and ribs and tender leaves. Kale, broccoli rabe, escarole or spinach will work nicely, too, if you adjust the cooking times.

This braise is immensely versatile — pile it onto bruschetta or pan-fried polenta, toss it with pasta, or simmer it with canned tomatoes and a little broth for soup. On its own, it is one of those dishes that's perfect for a cold, cozy night: substantial but meatless, and it sticks to your bones.

Swirl in lemon juice and a glug of olive oil just before serving to add freshness and tie all the flavors together. Then spoon it into low, flat bowls and offer plenty of torn rustic bread to mop up all the peppery, garlicky juices.

Braised Beans and Greens

Serves 4.

Note: A satisfying vegetarian main course or hearty side to any roast meat. It's best served with plenty of crusty bread for mopping up the spicy, garlicky juices. From Beth Dooley.

• 2 tbsp. olive oil, plus more for finishing the dish

• 1 small onion, diced

• 3 tsp. minced fresh thyme

• 5 cloves garlic, chopped

• 1/4 tsp. red pepper flakes, or more to taste

• 2 bunches Swiss chard (about 10 to 12 oz.) cut into matchstick-sized shreds

• 3 c. cooked or canned cannellini beans, drained

• Salt and freshly ground black pepper, to taste

• 1 tbsp. lemon juice, or more to taste

Directions

In a large skillet or Dutch oven, heat the oil over medium heat and sauté the onion and thyme until tender, about 4 to 6 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 more minute.

Add the greens by the handfuls, cooking and stirring until the leaves wilt. Stir in the beans, a cupful at a time, until the beans are incorporated. Turn off the heat and season with salt and pepper and the lemon juice plus another tablespoon or two of olive oil. Adjust the seasonings and serve with crusty bread.

Beth Dooley is the author of "The Perennial Kitchen." Find her at bethdooleyskitchen.com.