Escarole and Beans

Escarole and Beans is a classic Italian-inspired dish that’s both simple and satisfying. Combining the tender, slightly bitter escarole with creamy cannellini beans, this recipe is a comforting blend of flavors and textures.

The dish is enhanced by garlic, red pepper flakes, and fresh parsley, offering a light yet hearty meal that’s rich in nutrients.

Whether served on its own or paired with crusty bread, it’s a wholesome, flavorful option for any time of the year.

Escarole and Beans

Ingredients:

3 tbsp olive oil, divided

2 large heads escarole

¼ tsp crushed red pepper flakes

salt and pepper to taste

1 clove garlic, minced

2 (16-oz) cans of cannellini beans, undrained

3 sprigs fresh parsley, chopped

Instructions:

Step 1: Cook the Escarole

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.

Add the escarole, turning it to coat evenly in the oil.

Season with salt, pepper, and crushed red pepper flakes.

Stir occasionally, cooking for about 10 minutes, or until the escarole becomes tender.

Step 2: Prepare the Beans

In a separate pan, warm the remaining tablespoon of olive oil over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the cannellini beans along with their liquid, and let it simmer for about 10 minutes, stirring occasionally, until the beans develop a creamy texture.

Step 3: Combine and Simmer

Once the beans are ready, gently mix in the cooked escarole and chopped parsley.

Allow the mixture to simmer together for an additional 10 minutes to meld the flavors.

Adjust seasoning as needed, and serve warm.

Notes:

Escarole: Escarole has a mildly bitter flavor, but cooking it longer will soften both the texture and bitterness. You can substitute it with other greens like kale, Swiss chard, or spinach if preferred.

Beans: Cannellini beans are ideal for their creamy texture, but you can use other white beans like Great Northern or navy beans. If using dried beans, soak and cook them before adding.

Texture: If you prefer a thicker consistency, mash some of the beans while they simmer to release more starch and create a creamier base.

Garlic: For a deeper flavor, you can sauté the garlic until it’s lightly golden before adding the beans. Be careful not to burn it, as it can turn bitter.

Make it a meal: Serve the dish with crusty bread or over pasta for a heartier meal, or add some grilled sausage for a protein boost.

Leftovers: This dish stores well in the fridge for 2-3 days, and the flavors will develop even more after sitting. Reheat gently before serving.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of greens instead of escarole?

Yes, you can substitute escarole with other greens like kale, Swiss chard, or spinach.

Just adjust the cooking time as needed, as different greens have varying textures and cooking times.

Can I use dried beans instead of canned beans?

Yes, if using dried beans, soak and cook them beforehand.

You’ll need about 1 cup of dried beans to make the 2 cans of beans required.

Adjust the cooking time for the beans accordingly.

How can I make this dish vegetarian or vegan?

The recipe is already vegetarian.

To make it vegan, ensure the olive oil is used and no additional animal-based ingredients are included.

Can I make this dish ahead of time?

Yes, this dish can be made in advance and stored in the refrigerator for up to 3 days.

The flavors will continue to develop, making it even more delicious the next day.

Can I freeze this dish?

Yes, you can freeze Escarole and Beans.

Let it cool completely before transferring it to an airtight container or freezer bag.

It can be frozen for up to 3 months.

Reheat gently on the stove or in the microwave.

What can I serve with this dish?

Escarole and Beans pairs well with crusty bread, over pasta, or as a side dish with grilled meats or fish.

It’s also great on its own for a light, satisfying meal.

How can I adjust the spice level?

To adjust the spice level, modify the amount of crushed red pepper flakes.

For a milder dish, use less or omit the flakes.

For more heat, add extra flakes or a pinch of cayenne pepper.

Can I add other vegetables to this dish?

Yes, you can add other vegetables like diced tomatoes, bell peppers, or mushrooms.

Add them at the same time as the escarole to ensure they cook through.

Is this recipe suitable for someone on a low-sodium diet?

To reduce sodium, use low-sodium cannellini beans and adjust the amount of added salt.

Be mindful of the sodium content in any broth or seasoning you use.

Can I use garlic powder instead of fresh garlic?

Yes, you can use garlic powder as a substitute.

Use about 1/4 to 1/2 teaspoon of garlic powder in place of the fresh garlic, adjusting to taste.