Escarole and Beans

Escarole and Beans

95
KristaP 0

"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."

Ingredients

40 m {{adjustedServings}} servings 322 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

95
  1. 120 Ratings

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I learned this recipe a long time ago from a fabulous elder italian grandma. It must have a taste of garlic and even better the garlic should be cooked well almost burnt. You should cut the pi...

This was creamy and delicious. Everyone in my family loved it. I only used one large head of escarole and one can of beans. I wouldn't have been able to fit any more escarole into my largest ...

I loved this recipe, but my husband and children did not. So I had to give it a four because of this. I thought it was really good. Only thing I'm changing next time is when I get the escarol...