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Escarole and Beans

A simple and satisfying blend of tender escarole and creamy cannellini beans, perfect as a side dish or main course.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 bunch escarole cleaned and chopped
  • 1 can 15 oz cannellini beans, rinsed and drained
  • 3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes adjust to taste
  • Salt and pepper to taste
  • 1 cup vegetable broth or chicken broth
  • Juice of 1 lemon

Equipment

  • Large pot or Dutch oven
  • Colander
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Clean and chop the escarole, rinsing thoroughly to remove any grit.
  2. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat.
  3. Add 2 cloves garlic, minced, and sauté until fragrant, about 1 minute.
  4. Stir in the chopped escarole and cook until wilted, about 3-4 minutes.
  5. Add 1 can (15 oz) cannellini beans, rinsed and drained, and stir to combine.
  6. Pour in 1 cup vegetable broth (or chicken broth) and bring to a simmer.
  7. Season with 1 teaspoon red pepper flakes, salt, and pepper to taste, then let simmer for 10 minutes.
  8. Remove from heat and stir in juice of 1 lemon before serving.

Notes

For extra flavor, top with grated Parmesan cheese and adjust red pepper flakes to suit your taste.