Escarole and Beans

Description:

Escarole and beans is a classic Italian dish that’s simple, hearty, and packed with flavor. This dish features tender escarole leaves simmered with creamy cannellini beans in a garlicky broth, perfect for a light and nourishing lunch. Serve it with crusty bread or over pasta for a more filling meal.

Ingredients:

For the Dish:

• Escarole: 1 large head (washed and chopped)
• Cannellini beans: 2 cans (15 ounces each, rinsed and drained)
• Olive oil: 3 tablespoons
• Garlic: 4 cloves (minced)
• Red pepper flakes: ¼ teaspoon (optional, for heat)
• Vegetable or chicken broth: 4 cups
• Parmesan cheese: ¼ cup (grated, optional)
• Salt and pepper: to taste

Optional Additions:

• Lemon juice: 1 tablespoon (for brightness)
• Diced pancetta or bacon: ½ cup (for extra flavor)
• Crusty bread or crostini: for serving

Tips for Success:

1. Clean the escarole thoroughly: Escarole can be sandy. Wash it well in several changes of water.
2. Balance the bitterness: Escarole has a slightly bitter flavor; simmering it mellows the taste.
3. Enhance with umami: Add a Parmesan rind to the broth while simmering for extra depth.

Steps to Make It:

1. Prep the escarole:
   • Trim the base of the escarole, wash the leaves thoroughly, and chop into bite-sized pieces.
2. Sauté the aromatics:
   • Heat olive oil in a large pot over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1-2 minutes.
3. Cook the escarole:
   • Add the chopped escarole to the pot. Stir to coat with the garlic oil and cook for 5-7 minutes, until wilted.
4. Add the beans and broth:
   • Stir in the cannellini beans and pour in the broth. Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld.
5. Finish the dish:
   • Season with salt, pepper, and a squeeze of lemon juice (if using). Remove from heat and stir in grated Parmesan cheese for added richness.

Serve:

• Ladle the escarole and beans into bowls. Serve with crusty bread for dipping or over cooked pasta for a heartier meal. Garnish with extra Parmesan and a drizzle of olive oil.

Recommendations:

• Make it vegan: Use vegetable broth and skip the Parmesan cheese or use a plant-based alternative.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
• Pairing: Serve alongside a crisp Italian salad or a small antipasto platter.

Nutrition (Per Serving, Approx. 1/4 Recipe):

• Calories: ~230
• Protein: 10g
• Fat: 8g
• Carbohydrates: 30g
• Fiber: 8g
• Sodium: 520mg

This Escarole and Beans is a wholesome, rustic dish that’s perfect for a quick and satisfying lunch. Buon appetito!