Description

Escarole and Beans is a simple yet flavorful Italian dish that pairs tender escarole with creamy cannellini beans, cooked in a savory garlic broth. It’s hearty, healthy, and perfect as a side dish or even a light main course. With a hint of olive oil and Parmesan, it’s the perfect comfort food!

Ingredients

1 large bunch escarole, washed and chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 (15 oz) can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth)
1/2 teaspoon red pepper flakes (optional for heat)
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional for serving)

Fresh basil or parsley, chopped (optional for garnish)

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Instructions

Prepare the escarole: Trim the tough stems from the escarole and wash the leaves thoroughly. Chop the escarole into bite-sized pieces.
Sauté the garlic: In a large pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, or until the garlic is fragrant but not browned.
Add the escarole: Add the chopped escarole to the pot and stir until it begins to wilt, about 3-4 minutes.
Add the beans and broth: Pour in the chicken broth and add the cannellini beans. Stir to combine. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
Season: Taste and adjust seasoning with salt and pepper as needed.

Serve: Ladle the escarole and beans into bowls and top with grated Parmesan cheese and fresh herbs if desired. Serve warm.

Notes

If you prefer a thicker broth, mash some of the beans with a fork or potato masher before adding them to the pot.
You can substitute escarole with other leafy greens like spinach or kale.

For added flavor, drizzle with extra virgin olive oil before serving.