Neapolitan Escarole with White Beans

• Preparation Time: 15 minutes

• Cooking Time: 35 minutes

• Total Time: 50 minutes

Ingredients

This hearty and healthy dish balances the slight bitterness of escarole with the creaminess of white beans, garlic, and a touch of heat from red pepper flakes.

For 4 servings:

• 1 large head of escarole, roughly chopped and rinsed well

• 2 tablespoons olive oil (extra virgin preferred)

• 3 cloves garlic, thinly sliced

• 1 small yellow onion, finely chopped

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1/2 teaspoon salt, or to taste

• Freshly ground black pepper, to taste

• 2 cups cooked white beans (cannellini or Great Northern, drained and rinsed if canned)

• 1/2 cup low-sodium vegetable or chicken broth

• Juice of 1/2 lemon

• 1/4 cup grated Parmigiano-Reggiano (optional, for garnish)

• Crusty bread, for serving (optional)

Instructions

Step 1: Prep the Escarole

1. Clean the escarole thoroughly. Escarole often hides dirt between its leaves. Chop the leaves into bite-sized pieces and soak them in a large bowl of water. Swish around, lift out into a colander, and repeat until the water is clear. Drain and set aside.

Step 2: Sauté the Aromatics

2. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

3. Add the sliced garlic and chopped onion, and sauté for 3–4 minutes, stirring occasionally until fragrant and just starting to turn golden.

4. Stir in the red pepper flakes, and cook for another 30 seconds, being careful not to burn the garlic.

Step 3: Wilt the Escarole

5. Add the escarole to the skillet in batches, allowing each batch to wilt before adding the next. This may take 5–7 minutes. Stir frequently.

6. Sprinkle in the salt and some black pepper. Once all the escarole is wilted, cook for another 3–5 minutes until it is tender but not mushy.

Step 4: Add the Beans and Broth

7. Stir in the white beans and broth.

8. Reduce the heat to low, cover, and let simmer for 10–15 minutes, stirring occasionally. The beans should become soft and start to meld with the greens.

Step 5: Finish the Dish

9. Remove from heat and stir in the lemon juice. Adjust seasoning as needed.

10. Serve hot, optionally garnished with grated Parmigiano-Reggiano and accompanied by slices of crusty bread or toasted sourdough.

Serving Suggestions

Neapolitan Escarole with White Beans is incredibly versatile. Try it:

• Over grilled polenta for a gluten-free option

• As a topping for toasted ciabatta with a drizzle of olive oil

• Alongside roasted chicken or baked fish

• Mixed into cooked pasta with a bit of reserved pasta water and parmesan

• As a warm salad for lunch topped with a poached egg

Nutritional Information (Per Serving)

Note: Values may vary based on specific ingredients and brands used.