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
Scale
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
