Escarole and Beans
How to make escarole and beans with canned beans or dried white beans is here. Cook on the stove in a skillet, an easy Italian side dish.
Servings: 4
Equipment
- 1 dutch oven or large pan
- 1 cutting board
- 1 knife
Ingredients
- 1 can white beans drained, directions for using dry beans below
- 2 heads escarole rinsed, cut into large bite size pieces
- 2 tbsp minced garlic
- 3 tbsp olive oil
- 1/4 c chicken broth
- water
- 1 pinch salt and pepper
Instructions
- How to prepare escarole - very similar to kale, rinse leaves, lay on a cutting board and cut along the sides of the hard inner stem, remove. Cut large leaves into large bite size pieces.
- Put a Dutch Oven Filled with water on the stovetop over medium high heat, enough liquid to submerge escarole. Once boiling, add cut leaves and a pinch of salt to it, and press down gently to submerge.
- Gently boil for about 6 minutes until tender, drain in a colander, set aside.
- Set a large pan over stovetop over medium high heat with olive oil. Once warm add garlic to saute for a few minutes until it smells wonderful. Add broth into the mix with the drained, canned beans. Sprinkle in a bit of salt and pepper, stir and allow to cook to warm and soften a bit more for 2-3 more minutes.
- Add drained and tender escarole into the pan, gently fold together. Lower heat to medium and cook together for about 5 minutes to meld flavors together. Taste, season again if desired, can add red pepper flakes for heat and serve.
- If using dry beans - Start with 1.5 cups of dry white beans, cannelli or other white beans are best. Soak overnight and then cook until tender using our cook times chart on How Long to Cook Dry Beans
Nutrition
Serving: 2oz | Calories: 219kcal | Carbohydrates: 23g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.3mg | Sodium: 118mg | Potassium: 1060mg | Fiber: 11g | Sugar: 1g | Vitamin A: 4876IU | Vitamin C: 15mg | Calcium: 174mg | Iron: 4mg