Description
This Escarole and Beans recipe is a simple, nutritious, and comforting dish packed with garlicky flavor, creamy cannellini beans, and tender escarole. Perfect for a quick meal or a hearty side, this classic Italian dish pairs wonderfully with toasted Italian bread and Parmigiano Reggiano.
Ingredients
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1 head of escarole, washed and chopped
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1 (15 oz) can cannellini beans, rinsed
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4 garlic cloves, sliced
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1/4 cup extra virgin olive oil
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1 cup chicken stock
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1/2 tsp crushed red pepper flakes
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To serve:
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Toasted Italian bread slices
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Grated Parmigiano Reggiano cheese
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Instructions
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In a large pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes.
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Once the garlic turns golden, add the cannellini beans and chicken stock. Simmer for 10 minutes.
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Add the chopped escarole, cover the pot, and cook for 10-15 minutes, depending on how tender you prefer the greens.
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Serve hot with toasted Italian bread and a sprinkle of grated Parmigiano Reggiano.
Notes
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For a vegetarian version, swap chicken stock for vegetable broth.
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For extra richness, stir in a drizzle of extra olive oil before serving.
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Make it heartier by adding cooked sausage or pancetta.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg