4-Ingredient Escarole and Beans

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.

Course Side Dish

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 338kcal

Author Pina Bresciani

Ingredients

16 cups chopped and washed escarole (cut into bite-size pieces) about 2 heads escarole
3 tablespoon olive oil, plus more to garnish
2 cloves garlic, minced
1 ¼ cup canned beans, rinsed I suggest to use cannellini beans or red kidney beans
4 tablespoon reserved liquid from the canned beans
salt and pepper to taste
(optional) chili flakes for garnish

Instructions

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.

Notes

Cannellini beans or red kidney beans both work really well in this dish. It's a matter of personal preference; I like both and it just depends on what I have in my pantry!
Don't skip out on the liquid from the canned beans. It adds so much flavor to the dish.
The amount of escarole listed in the recipe (2 heads of escarole, or 16 cups!) may sound like a lot but once it's boiled, it will reduce greatly in size and volume.

Nutrition