Escarole and Beans: A Tasty and Versatile Vegetarian Meal
This Classic Escarole and Beans recipe celebrates the simplicity of Italian-American home cooking. Combining tender escarole, creamy cannellini beans, and fragrant aromatics, this versatile dish can be served as a hearty main course, a light side, or a comforting soup. Packed with nutrition and rich in tradition, it’s a timeless recipe that connects generations through its wholesome flavors.
Equipment
- - Large skillet or pot
- - Colander
- - Chef's knife
- - Cutting board
- - Wooden spoon
Ingredients
- - **Escarole:** 1 large head thoroughly washed and coarsely chopped
- - **Cannellini beans:** 2 cans 15 oz each, rinsed and drained
- - **Extra virgin olive oil:** 3 tbsp
- - **Garlic:** 4 cloves minced
- - **Red pepper flakes:** ½ tsp optional for heat
- - **Vegetable or chicken broth:** 3 cups
- - **Salt and pepper:** To taste
- - **Parmesan cheese optional:** For garnish
- **Optional Add-ins:**
- - 1 tsp lemon zest for brightness
- - 2 tbsp fresh parsley chopped
- - Crusty bread or toasted ciabatta for serving
Instructions
- **Prepare the Ingredients:**
- - Wash and chop the escarole.
- - Rinse and drain the cannellini beans.
- **Sauté the Aromatics:**
- - Heat olive oil in a large skillet over medium heat.
- - Add minced garlic and red pepper flakes, cooking until fragrant (about 1 minute).
- **Cook the Escarole:**
- - Add the chopped escarole to the skillet, stirring until it wilts slightly (2-3 minutes).
- **Combine Ingredients:**
- - Stir in the cannellini beans and pour in the broth.
- - Season with salt and pepper to taste.
- **Simmer:**
- - Cover the skillet and simmer for 10-15 minutes, until the escarole is tender and the flavors meld.
- **Serve:**
- - Garnish with grated Parmesan cheese, a drizzle of olive oil, and chopped parsley if desired.
- - Pair with crusty bread for a complete meal.