Escarole and Beans

Escarole and Beans

91 Reviews 6 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
KristaP
Recipe by  KristaP

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 bowls

Directions

  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.

Share It

Reviews (91)

Rate This Recipe
poconosrealtor
192

poconosrealtor

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 pieces of escarole small or it becomes a long stringy glob. Also, you can make it into a soup by adding chicken stock and easier for those who don't like the thick gooey consistency. This meal satisfies your hunger without a doubt. Please use at least 4 cloves of garlic and sprinkle some granulated garlic as well. You can add very small meatballs with the quart or so of chicken stock and it is like italian wedding soup

rainstripe
104

rainstripe

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 pan, it was towering! Of course, like spinach, it melted down to next to nothing, but it was enough for a side dish for dinner for the three of us with a smidge left over. I used extra garlic - probably chopped three or four cloves and I left out the parsley. Just because I forgot it. I also added a few gratings of romano cheese and stirred it in. I will definitely make this again.

SHELLSHOCK
74

SHELLSHOCK

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 escarole I'm going to chop it into smaller pieces and throw out the bottoms and any other white part. The white part had a bitter after taste. I'm going to keep feeding it to the family, make them learn to like it. :o)

More Reviews

Similar Recipes

Penne Pasta with Cannellini Beans and Escarole
(99)

Penne Pasta with Cannellini Beans and Escarole

Collard Greens and Beans
(41)

Collard Greens and Beans

Greens with Cannellini Beans and Pancetta
(39)

Greens with Cannellini Beans and Pancetta

Chef John's Beans and Greens
(28)

Chef John's Beans and Greens

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato
(20)

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Old World Escarole and Beans
(17)

Old World Escarole and Beans

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 42.7 g
  • 14%
  • Protein
  • 13.1 g
  • 26%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Collard Greens and Beans

>

next recipe:

Penne Pasta with Cannellini Beans and Escarole