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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:
- Clean the escarole thoroughly: Escarole can be sandy. Wash it well in several changes of water.
- Balance the bitterness: Escarole has a slightly bitter flavor; simmering it mellows the taste.
- Enhance with umami: Add a Parmesan rind to the broth while simmering for extra depth.
Steps to Make It:
- Prep the escarole:
- Trim the base of the escarole, wash the leaves thoroughly, and chop into bite-sized pieces.
- 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.
- 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.
- 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.
- 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!