Escarole and Beans
Tender escarole melds with cannellini beans simmered in garlic and a touch of red pepper for gentle heat. The result is a silky, brothy dish with peppery greens, creamy beans, and fresh parsley brightness—equally satisfying as a light dinner or a rustic side. Escarole and Beans shines alongside crusty bread or a simple roasted protein.
- Prep10 mins
- Cook30 mins
- Serves4
- DifficultyEasy
- 1
Assemble all the ingredients.
- 2
Warm 2 tablespoons olive oil in a large skillet over medium heat. Add the escarole and turn to coat it with the oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring now and then, for about 10 minutes, or until tender.
- 3
Heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in the garlic. Pour in the beans with their juice and let them simmer until creamy, about 10 minutes.
- 4
Stir in the escarole and parsley; simmer 10 minutes more.
- Calories 308.66 kcal Moderate
- Protein 14.16 g Good Source
- Carbs 41.22 g Moderate
- Total Fat 9.8 g Moderate
- Saturated Fat 1.41 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 0.15 mg Low Source
- Sodium 501.48 mg High
- Fiber 14.16 g Good Source
- Sugar 1.82 g Low Source
- Added Sugar 0.05 g Low Source
- Calcium 266.34 mg Good Source
- Iron 4.99 mg Good Source
- Potassium 830.72 mg Moderate
- Vitamin A 6.84 mcg_rae Low Source
- Vitamin C 14.8 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄