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escarole and beans recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A hearty Italian-American dish featuring creamy cannellini beans and slightly bitter escarole in a savory broth, enhanced by a smoky Calabrian chili drizzle. This recipe offers a satisfying comfort meal that is simple enough for a weeknight dinner.
Ingredients
- 2 tablespoons extra virgin olive oil (divided)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 large head escarole (about 1 lb), coarsely chopped
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, rinsed and drained
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped
- Smoky Calabrian Chili Drizzle:
- 1/4 cup extra virgin olive oil
- 1 tablespoon Calabrian chili paste
- 1 teaspoon smoked paprika
Instructions
- Prepare the Chili Drizzle: Combine 1/4 cup olive oil, 1 tablespoon Calabrian chili paste, and 1 teaspoon smoked paprika in a small bowl. Stir until smooth and set aside for later.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant. Be careful not to let the garlic burn.
- Wilt the Escarole: Add the chopped escarole to the pot, in batches if necessary, stirring gently. Cook for 5-7 minutes until the greens wilt down significantly.
- Simmer Beans and Greens: Pour in the vegetable broth and add the rinsed cannellini beans. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes to meld flavors.
- Season and Finish: Remove from heat and stir in the salt, pepper, and 1 tablespoon of the prepared smoky chili drizzle. Taste and adjust seasoning as needed.
- Serve and Garnish: Ladle the hot escarole and beans into bowls. Drizzle about 1 teaspoon of the remaining chili drizzle over each serving and garnish with fresh parsley before serving.
Notes
To reduce bitterness, you can blanch the escarole first, or balance the flavor by adding a pinch of sugar or a splash of lemon juice at the end. For a creamier broth, mash some of the beans against the side of the pot during simmering to release starch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 365 calories
- Sugar: 3g
- Sodium: 450mg
- Fat: 22.5g
- Saturated Fat: 3g
- Unsaturated Fat: 19.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10.5g
- Protein: 9g
- Cholesterol: 0mg