This escarole and beans recipe is the perfect side dish. Leafy escarole is sautéed with beans and garlic. The result is a hearty dish that pairs well with red meat, or eggs, or is a filling dish all on its own.
Fill a large pot with water (to fit the escarole), and with the lid on, bring it to a boil.
Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.
Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant.
Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.
Once escarole is cooked, drain it well in a colander.
Add the escarole to the pan with the beans and garlic, and cook all ingredients together for about 5 minutes. Add more salt and pepper if needed.
Plate, and finish with additional olive oil and chili flakes if desired.