Escarole with Cannellini Beans
Recipe Key
Escarole with Cannellini Beans is the perfect side dish. Leafy escarole is boiled, and then sautéed with beans and garlic. The result is a hearty side dish that pairs well with chicken, or eggs, or a delicious vegan main dish.
This dish is a traditional Italian dish. I love it because it is easy to make, it tastes great and it is super healthy. I like to use cannellini beans with their tender yet meaty texture but you could use any white beans. I buy Eden Brand canned beans which use BPA free cans.
What Is Escarole
Escarole is green vegetable that looks like romaine but tastes best when cooked.
It is a delicious vegetable commonly used in Italian cooking.
This green leafy-vegetable has a hint of bitter flavor. It is packed with plant nutrients benefiting your health such as vitamin C, vitamin A, B, folate and lots of fiber. When you cook the escarole it shrivels up a lot so you need lots (2 bunches) to make enough escarole for a 15 oz can of beans.
Here is a picture of escarole so you can easily find it in the market.
How to Make
This is an easy recipe with only a few steps
Step1: Warm olive oil in a large skillet, add chopped escarole, minced garlic, and red pepper flakes. Season with salt and pepper, and cook for a few minutes. Add vegetable broth, and let the greens simmer for 5 minutes.
Step 2: Add a can of cannellini beans. Let the mixture simmer for 10 minutes to bring out the flavors. Taste, and adjust salt and pepper as desired.
★ Please rate this recipe! ★
Please leave a ⭐️ rating on the recipe! The STARS ⭐️⭐️⭐️⭐️⭐️ help my business to thrive. Your comments are valuable to everyone in the community. We love hearing how your food comes out and your variations. If you have a question? I’ll get back to you right away. Thanks, 💛 for supporting Eat Well Enjoy Life.
And if you’re hungry for more healthy food inspiration and tips to eat well and enjoy
your wonderful life join my free newsletter.
Escarole with Cannellini Beans
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Vegetable, Side Dish
- Method: Simmer
- Cuisine: Paleo, Vegan, Gluten Free, Dairy Free
Ingredients
- 1 large head escarole coarsely chopped
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 1/2 cups vegetable or chicken broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- Celtic Sea Salt
- Freshly ground black pepper
Instructions
- Wash the escarole leaves in a bowl of water to be sure you remove all the soil. The dirt tends to collect at the base of the stems.
- Coarsely chop the leaves.
- Warm olive oil in a large skillet, add chopped escarole, minced garlic, and red pepper flakes. Season with salt and pepper, and cook for a few minutes. Add broth, and let the greens simmer for 10 minutes.
- Add the cannellini beans. Let the mixture simmer for 10 minutes to bring out the flavors. Add more broth if the mixture is getting dry.
- Add salt and pepper to taste. Finish with additional olive oil and red pepper flakes if desired.
- Serve warm or at room temperature.