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Escarole and Beans Recipe: A 27 Minute Recipe
Escarole and Beans Recipe. Escarole sautéed in garlic and oil and combined with cannellini beans and vegetable broth.
This escarole and beans recipe is another one that features a vegetable from my garden. I love growing escarole, it grows relatively quick, looks great, and the flavor is outstanding. This time of year my escarole is in full swing so I love making soups, side dishes, and pasta dishes with the escarole.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make Escarole and Beans Recipe
Preparing the Escarole:
- In a large skillet or pot bring the olive oil to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the escarole, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the cannellini beans with liquid and sauté for 5 minutes, mixing occasionally.
- Finally, add in the vegetable broth, bring to a simmer and cook for 5 minutes, mixing occasionally, or until the escarole stems are tender.
How to Serve This Escarole and Beans Recipe:
- Serve this escarole and beans recipe with a pinch of crushed red pepper flakes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
- Some Main Entrée Options to serve with this escarole and beans recipe:
- Chicken Recipes
- Pork Recipes
- Seafood Recipes
More Healthy Recipes Here:
Invent Your Recipe:
For this escarole and beans recipe I am letting the escarole shine as the main ingredient and adding in some cannellini beans and garlic to compliment the taste and texture of the escarole. I like to use the vegetable broth after the escarole has sautéed to help tenderize the stems and to help with any bitterness the escarole might have.
Cannellini beans are the preferred option for this recipe, but I have used great northern, navy, and pinto beans before. I would not recommend black beans, as they will change the color, flavor, and texture of the dish.
If you are looking for some additional flavor I would recommend adding in some onion to this recipe. Sauté the onion with the garlic and then proceed with the rest of the recipe.
If you do not like escarole, or cannot find it, this recipe will also work well with spinach, chard, kale, or broccoli rabe.
Frequently Asked Questions About Escarole:
What kind of beans go in escarole?
Cannellini beans are the traditional option. However, you could also use great northern beans or navy beans.
Is escarole and beans good for you?
Yes. Escarole is a very healthy green leafy vegetable. Part of the Cichorium (chicory) family of vegetables, along with endive, radicchio, and other bitter greens. Escarole grows like lettuce and can be picked for loose green leaves or left to grow longer and harvested as a full head.
How do you cut escarole for escarole and beans?
Remove the bottom portion of the escarole head just like you would for romaine lettuce. Next, clean the escarole in cold water and set aside to dry. For this recipe I did not cut the escarole other then removing the base. For soups I would recommend slicing the leaves in smaller pieces, however, for a side dish like this recipe you can keep the leaves whole.
How do you clean fresh escarole?
Remove the bottom portion of the escarole head just like you would for romaine lettuce. Next, clean the escarole in cold water and set aside to dry, or dry with a salad spinner.
Escarole and Beans Recipe
Ingredients
- 2 head escarole cleaned with leaves whole
- 1 can cannellini Beans 15 oz. with liquid
- 1 cup vegetable broth
- 4 cloves garlic sliced
- ¼ cup extra virgin olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 pinch red pepper flakes optional
Instructions
Preparing the Escarole:
- In a large skillet or pot bring the olive oil to high heat. Next, add in the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the escarole, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
- Next, add in the cannellini beans with liquid and sauté for 5 minutes, mixing occasionally.
- Finally, add in the vegetable broth, bring to a simmer and cook for 5 minutes, mixing occasionally, or until the escarole stems are tender.
To Serve:
- Serve this escarole and beans recipe with a pinch of crushed red pepper flakes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
Notes
Nutrition
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