Say hello to your new weeknight hero: Escarole and Beans. This hearty Italian classic is a breeze to make and incredibly satisfying, brimming with tender greens, creamy beans, and that gentle zing from garlic and a splash of lemon. Whether you’re seeking a nourishing main, a cozy side, or simply a way to sneak more leafy greens onto the family table, Escarole and Beans never disappoints—each bite is a warm hug that delivers pure comfort with a pop of Mediterranean brightness.
Ingredients You’ll Need
The beauty of Escarole and Beans lies in its simplicity. Just a handful of pantry staples, plus fresh escarole and flavorful beans, come together into something far greater than the sum of their parts. Here’s why each ingredient makes this dish so crave-worthy:
- Olive oil: Adds richness and helps infuse the garlic flavor throughout; use a good, fruity extra-virgin oil if you have it.
- Garlic: Delivers those essential aromatic notes and a subtle warmth as the foundation of the dish.
- Escarole: The star of the show; its gentle bitterness mellows out beautifully as it wilts, adding body and vibrant color.
- Crushed red pepper flakes (optional): Offers a hint of heat, making the flavors pop—adjust to your taste or skip if you prefer mild.
- Cannellini beans: Bring a creamy, satisfying texture and soak up all those wonderful garlicky juices.
- Low-sodium chicken broth (or vegetable broth): Bathes everything in savory, slightly salty goodness; use veggie broth for a fully vegetarian pot.
- Salt and pepper: Simple but crucial for balancing and highlighting all the flavors.
- Grated Parmesan cheese (optional): For a luscious, nutty finish and extra depth—choose a good Parmigiano Reggiano if possible.
- Lemon wedges: A squeeze at the end brightens up the whole dish and ties it together with a citrusy lift.
How to Make Escarole and Beans
Step 1: Sauté the Garlic
Start by heating the olive oil in a large skillet or Dutch oven over medium heat. Add your minced garlic and let it gently sizzle for one to two minutes. You’re looking for that toasty aroma—don’t let it brown, as burnt garlic will turn bitter. If you love a bit of heat, add the crushed red pepper flakes here so they bloom in the oil and flavor the whole dish. This simple step infuses your base with savory, irresistible depth.
Step 2: Wilt the Escarole
Add the roughly chopped, rinsed escarole directly into the skillet. Don’t worry if it looks like a mountain—the escarole will dramatically wilt down in just about five minutes, so keep stirring now and then. This not only softens the greens, but also melds their flavor with the garlicky oil. If your pan is crowded, add the escarole in batches, tossing until everything fits and turns silky-tender.
Step 3: Add the Beans and Broth
Once the escarole has collapsed and turned bright, stir in the drained cannellini beans and pour in the chicken or vegetable broth. This is where the dish starts to become gloriously brothy and wholesome. Raise the heat just a notch to bring everything to a gentle simmer.
Step 4: Simmer and Meld the Flavors
Let your Escarole and Beans simmer for about 10 to 12 minutes. As it cooks, the broth will reduce slightly, and all those flavors will blend beautifully—the escarole turns tender, the beans hold their shape but absorb garlicky broth, and the whole kitchen starts to smell amazing. Stir once or twice and taste for salt and pepper at the end.
Step 5: Finish and Serve
Ladle the hot Escarole and Beans into bowls. Top with a generous sprinkle of grated Parmesan if you like, and don’t forget lemon wedges for squeezing—this little extra makes every spoonful sing. Whether you’re serving it alongside crusty bread or enjoying it solo, you’re just moments away from pure, rustic comfort.
How to Serve Escarole and Beans
Garnishes
A shower of grated Parmesan cheese is the classic finishing touch, adding a creamy, nutty dimension that melts right into the broth. For a little pop of color and freshness, a few shreds of lemon zest or extra chopped fresh herbs (think parsley or basil) work wonders. Always offer lemon wedges on the side—nothing elevates Escarole and Beans like that zippy hit of citrus just before digging in.
Side Dishes
This dish shines next to a chunk of crusty Italian bread (try ciabatta or sourdough for best results) to sop up every last drop of the savory broth. For a heartier meal, you can pair Escarole and Beans with grilled Italian sausage, a simple tomato salad, or even a bowl of pasta tossed simply in olive oil and garlic. It’s delightfully versatile and rounds out any comfort-food spread.
Creative Ways to Present
You can serve Escarole and Beans as a cozy soup in deep bowls, or for a rustic twist, ladle it over toasted bread for a traditional “zuppa” feel. For potlucks or gatherings, spoon it into mini ramekins and top each with a Parmesan crisp for a touch of elegance. Or, tuck it into a wrap with roasted veggies for a wholesome, Mediterranean-inspired lunch on the go—the possibilities are endless!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer your Escarole and Beans to an airtight container and stash it in the fridge. It will stay tasty for up to 4 days. You’ll find the flavors even improve overnight, as the beans and greens soak up all that lovely garlicky broth. Just remember to store the Parmesan and lemon separately to keep them fresh.
Freezing
Escarole and Beans freeze beautifully! Cool the dish completely, portion it into freezer-safe containers, and freeze for up to three months. When you’re ready for a quick, wholesome meal, just thaw overnight in the fridge. Escarole may soften a little more once reheated, but the comforting flavor stays intact.
Reheating
To reheat, simply pour your leftovers into a saucepan and warm over medium-low heat until steaming, stirring gently so the beans stay whole. If the broth has thickened, add a splash of water or more broth to loosen things up. Microwave reheating works too—just cover the dish and heat in short bursts, stirring in between. Finish each bowl with fresh Parmesan and a squeeze of lemon for revived, just-cooked flavor.
FAQs
Can I use a different type Side Dish
Absolutely! While cannellini beans give the dish extra creaminess and a classic Italian vibe, you can swap in navy beans or great northern beans if that’s what you have on hand. The key is to use beans that hold their shape and absorb flavor well.
Is Escarole and Beans vegan?
You can easily make this dish vegan by using vegetable broth and skipping the Parmesan at the end. The lemon wedge still adds plenty of brightness, and you’ll be amazed by just how satisfying and flavorful Escarole and Beans tastes on its own.
Can I add meat to this recipe?
Definitely—Escarole and Beans is lovely as-is, but it also plays well with cooked Italian sausage or bits of crisp pancetta for extra heartiness. Just brown your meat first, then proceed with the recipe as written, letting the savory flavors infuse the dish.
What’s the best way to clean escarole?
Escarole leaves can be sandy, so after chopping, plunge them into a big bowl of cold water and swish thoroughly. The grit will sink to the bottom; lift the leaves into a colander and give them one more quick rinse to ensure every bite is tender and dirt-free.
Can Escarole and Beans be made in advance?
Yes, and it actually gets more flavorful with a little time! Make it a day ahead, let it cool, and refrigerate. When you’re ready to serve, gently reheat and finish with fresh cheese and lemon. The beans become creamier and the broth takes on even more depth—leftovers are a real treat.
Final Thoughts
If you’re searching for that perfect, soul-warming dish that’s quick enough for a Tuesday but special enough to serve company, Escarole and Beans is the answer. Take the plunge and try it—you’ll be amazed how such simple ingredients can deliver so much flavor, comfort, and pure Italian joy.
Print
Escarole and Beans Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Italian dish, Escarole and Beans is a hearty combination of tender escarole, creamy cannellini beans, and aromatic garlic. This vegetarian recipe is easy to make and perfect for a cozy meal any day of the week.
Ingredients
2 tablespoons olive oil
- 4 cloves garlic, minced
1 head escarole, roughly chopped and rinsed
- 1/4 teaspoon crushed red pepper flakes (optional)
2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Lemon wedges for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add crushed red pepper flakes if using, then stir in the escarole. Cook for about 5 minutes, stirring occasionally, until wilted.
- Add the cannellini beans and broth, and bring to a gentle simmer. Let cook for 10–12 minutes, allowing the flavors to blend and the broth to slightly reduce.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired and lemon wedges on the side.
Notes
- This dish can be served as a side, a light main, or over crusty bread for a rustic meal.
- To make it heartier, add cooked Italian sausage or pancetta.
- For a vegan version, skip the cheese and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
