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Escarole and Beans

Recipe By: KristaP   Photo By: M. Sullivan
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
 
  • Prep: 10 Minutes
  • |
  • Cook: 30 Minutes
  • |
  • Total: 40 Minutes
 
4
 
 
  • 3 tablespoons olive oil, divided
    •
  • 2 large heads escarole
    •
  • salt and pepper to taste
    •
  • 1/4 teaspoon crushed red pepper flakes
    •
  • 1 clove garlic, minced
    •
  • 2 (16 ounce) cans cannellini beans, undrained
    •
  • 3 sprigs fresh parsley, chopped
    •
 
  1. 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.
  2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Information
 
 
More Reviews (62)
Reviewed By: HealthNut
Delicious healthy recipe that I would recommend to many!
Reviewed By: JOAN3424
This is so good, I always add chicken stock to make it soupier, a little mor garlic, and cooked Italian sausage - I use bulk sausage. Of course, you must top it with parmesan cheese. mmmmm
Reviewed By: Roberta
Not as good the next day but still o.k.