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Escarole and Beans

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.
Reviews (62)
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Rating | Posted
11/03/2010
Reviewed By: HealthNut
Delicious healthy recipe that I would recommend to many!
11/02/2010
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
10/29/2010
Reviewed By: Roberta
Not as good the next day but still o.k.
10/25/2010
Reviewed By: camille
This recipe is right up my alley! Creamy and delicious and healthy! I love it!
10/07/2010
Reviewed By: Rowan
Really yummy. I subbed white pepper for the red pepper and left off the parsley.
06/28/2010
Reviewed By: SHERSHON
Italian soul food. This is the recipe my grandmother from Italy handed down. A quick, delicious meal. The only modification I made from her recipe is to toss in a handful of pancetta when I have it. Fry for a minute or two, add garlic then escarole, beans, etc. I don't bother with the two pans. Thanks for sharing Krista.
06/09/2010
Reviewed By: MisAlyss22
My dad use to make this recipe all the time with pork chops (yummm!) I was so excited to find this. I made it last night and out of habit i drained and rinsed the beans! I didn't get the creamy texture, but it was still delicious! I sprinkled a little grated parmesean on top (a little extra red pepper flakes, i love spicy) and it was perfect! Thanks for the recipe!
04/19/2010
Reviewed By: rosemary4peace
This recipes was so easy and soooo good! I cook for one, so I halved all the ingredients in this recipe and had plenty for leftovers. Love it! I made it last weekend, and am making it again today!
03/22/2010
Reviewed By: tricot
Very good. Just do as others recommend and cut the escarole in small pieces so it doesn't get stringy. I eat this as a main dish, but it would be an awesome side dish as well.
02/16/2010
Reviewed By: Ellie
This is one of those recipes that is a working mom's delight..It's quick, delicious and most definitely nutritious!!!
01/05/2010
Reviewed By: JULIENNES
So, So Good!!!! definite comfort food!
12/26/2009
Reviewed By: mare
it was a good hearty meal. need more garlic. i would drain the beans first as it came out too creamy for my liking.
12/16/2009
Reviewed By: heetmiser
perfect every time, thanks for sharing.
10/14/2009
Reviewed By: inounvme
Very good and simple. I did add a little extra garlic.
09/14/2009
Reviewed By: Hummel97
Very good. I followed the recipe but think it could use more garlic flavor. Next time I will saute some garlic cloves in the oil before adding the escarole. My mom made this all the time but always used the dried beans and boiled the escarole. I will try it with the dried beans next time also, you get more sauce that way. But I do prefer frying the escarole. Thanks for a great recipe Krista.
07/27/2009
Reviewed By: Donna
I always add chicken broth to mine because I like it a bit more soupy. Also, you can use other types of beans besides cannelli. Garbanzo beans are good with this recipe. Once served, top it with shaved Parmesan or Romano cheese for a nice added touch!
05/29/2009
Reviewed By: Lymore
My father's fiance is Italian, and an amazing cook. I always wondered how to make this, and this recipe gave me an excellent base to make it like she does. I would use less beans than this recipe calls for and much, much, MUCH more garlic. No black pepper, the red pepper does a fine job at bringing some spice to it as is. Someone earlier suggested 4 cloves, I would use more than that even, much more. I used minced garlic from a jar. I used the 4 cloves in the beans, and on top of that I cooked the escarole with another 4, at least. This was great served over rice (boiled in water with margarine, chopped onion and chicken bouillon) and with italian bread on the side.
03/31/2009
Reviewed By: Nick
This is a great recipe. Give it a try.
03/27/2009
Reviewed By: HKWEDDLE
Delicious! I only used one head of escarole, cooked it, and then I added the beans to it. Great flavor and I will definitely make this again.
02/23/2009
Reviewed By: naples34102
This was nostalgic comfort food at its best for me--took me right back to my childhood and outstanding food prepared by my Italian grandma and my mother. The recipe doesn't specify, but the escarole should be roughly chopped. Also, you'll think you're starting out with a lot but, like other greens, it gives off a lot of moisture and cooks down to a fraction of its original volume. Thanks for the memories!
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