Escarole and Beans

• Prep Time: 10 minutes

• Cook Time: 20–25 minutes

• Total Time: 30–35 minutes

• Difficulty Level: Easy

• Servings: 4

 Ingredients

• 2 tablespoons extra virgin olive oil

• 4 cloves garlic, sliced thin

• 1/4 teaspoon red pepper flakes (optional, for a little heat)

• 1 head escarole, chopped and rinsed well (about 8–10 cups)

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 3 cups low-sodium vegetable or chicken broth

• Salt and black pepper, to taste

• Optional: 1 tablespoon lemon juice or white wine vinegar

• Optional garnish: grated Parmesan, crusty bread, or a drizzle of olive oil

 Instructions

Step 1: Prep the Escarole

• Trim the base of the escarole, then separate and chop the leaves.

• Wash thoroughly in cold water to remove any dirt or grit.

Tip: Escarole may look like lettuce but it’s part of the chicory family — slightly bitter, hearty, and perfect for sautéing.

Step 2: Sauté the Garlic

• In a large pot or Dutch oven, heat olive oil over medium heat.

• Add sliced garlic and red pepper flakes (if using).

• Sauté for 1–2 minutes until garlic is golden and fragrant — do not let it burn.

Step 3: Add Escarole

• Add the chopped escarole to the pot in batches.

• Stir until wilted, about 3–5 minutes.

Step 4: Add Beans and Broth

• Stir in the cannellini beans and broth.

• Season with salt and pepper to taste.

• Simmer gently for 10–15 minutes to meld the flavors.

Step 5: Finish and Serve

• Add a splash of lemon juice or vinegar to brighten the dish (optional but recommended).

• Ladle into bowls and serve hot.

• Garnish with Parmesan, fresh herbs, or olive oil if desired.

 Serving Suggestions

• Crusty Italian bread: for dipping into the garlicky broth

• Over pasta: pour over small pasta shapes like ditalini or orzo

• As a soup or stew: add more broth for a soupier texture

• With sausage: for meat lovers, serve with grilled Italian sausage on the side or sliced into the pot

 Variations

• Spicy Calabrian Style: add chili flakes and use spicy sausage

• Rustic Version: mash some of the beans into the broth for thickness

• Vegan Version: skip cheese, use vegetable broth, and finish with lemon zest or herbs

• Greens Swap: sub escarole with kale, spinach, or Swiss chard if unavailable

 Storage & Reheating

• Fridge: Store in airtight containers for up to 4 days

• Freezer: Freeze for up to 2 months (leave out cheese if freezing)

• Reheat: Warm gently on the stovetop or microwave, adding a splash of water or broth if thickened

 Nutritional Information (Per Serving – Approximate)

Values vary based on broth and added ingredients.