This dish of cannellini beans and escarole has a rich, creamy flavor. Additionally, warm, crusty Italian bread is the ideal side dish.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons olive oil, divided
- 2 large heads escarole
- salt and pepper to taste
- ¼ teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 2 (16 ounce) cans cannellini beans, undrained
- 3 sprigs fresh parsley, chopped
Instructions
- Gather all ingredients.
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- Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
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- Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes.
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- Stir in escarole and parsley; simmer 10 minutes more.
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Reviews
I always make this as a soup by adding either vegetable or chicken stock. One of my favorite soups.
This has been a staple in our Italian household for as long as I can remember my mom calls this scadole and beans we often add pepperoni and cheese and eat it in a crusty bread sandwich as a meal
Good basic recipe. To make it more tasty, I added half a squeezed lemon juice and some chicken breast which I sauted first separately. I used at least 5 cloves of garlic.
Didn’t use the liquid from the can of beans.
Needs more garlic and some broth or stock.
I’ve made it…delish
This quick and easy recipe brought me back to my childhood!! delicious!! definitely use this again!
I followed the recipe…and it was just like my Italian mother made it when I was young. It was delicious. The key is not draining the beans!!! I loved it and plan on making it a staple for my meals.
Great, My Mother would cut up 4 sticks of Pepperoni and Fry them in a pot, Keep the Juice and combine it into the Escarole and Beans.
As a native of Utica, NY, “greens & beans”, and it’s cousin “Utica Greens”, are a staple. Escarole is one of the better greens for you, the only problem is if you get away from traditional Italian areas, it gets harder to find. Swiss Chard or Spinach will do, but nothing like escarole. It’s a good green to grow your own. Hint: you’ll have to get the seeds online. I made this recipe to a “T” although I’ve made it many times, and it’s just as good. If you don’t like beans, avoid this dish.
5 stars for a basic recipe that is simple and quick for a healthy vegetarian dinner. Absolutely unnecessary to use more than one pan to prepare, though. If a person has limited time to cook, they don’t have time to wash a needless pan. Cooking it all together guarantees the best way to have flavors meld.
If I had only 1 meal to eat for the rest of my life, this would be it.
My mother-in-law used to make this with chicken broth and added chunks of pepperoni in the soup. Mmmm!
5 star’s 4 times it for a group
I fried pepperoni pieces , onions and garlic than added the rest. It’s amazing!
Delicious!!! I also added more garlic, as suggested, and onions. I also added smoked turkey sausage.
So rich, satisfying and good ol’ “Are you hungry?’ and “I could eat” response. Leftovers are even better.
This was delicious. Added a few changes. I used two large heads of escarole and 4 cans of beans. I used extra garlic – probably chopped 2 heads of garlic. I left out the parsley and added rosemary and sweet onion, chopped. I also added a few gratings of romano cheese and 2 bullion cubes. Cooked ground sweet sausage and added it in. I will definitely make this again.
Delicious..the red pepper spice makes it a little hot but soooo good!
This is easy and delicious. I used one can of Cannellini beans, 1 head of escarole, and 3 cloves garlic. Eating leftovers now!
This did not turn out for us. I don’t know what went wrong. Bitter, bland, and ech.