Escarole with White Beans

Escarole is one of those leafy veggies that has many personalities

It’s delicious raw in salads, chopped as the greens in a soup or sauteed, like we’re going to cook up here

Escarole is not as bitter as its leafy cousins and pairs well with mild white beans.  Fresh garlic and a sprinkle of crushed red pepper gives this simple dish a little kick

I have a large head of escarole, a can of small white beans, 1 1/2 cups of broth, 2 smashed garlic cloves, crushed red pepper, kosher salt, black pepper and olive oil

Heat the olive oil in a pan over medium heat and add in the smashed garlic & crushed red pepper

Saute for 2 minutes and remove and discard the garlic

Cut the escarole into pieces removing the tough stems

Add the escarole to the pan along with the broth, cover and cook 8-10 minutes until the greens are wilted

Toss the greens and now let’s add in the beans

Drain and rinse the beans and add to the pan.  Sprinkle with the kosher salt and black pepper

Cook for another 2-3 minutes and then you’re ready to serve up this delicious side!

Toss well and re-season with salt and pepper if necessary

We paired this with Rainbow Trout with Lemon & Herbs.  SO good!

Enjoy!

Tools used to make this recipe

Cooks Multi-Ply Clad Stainless Steel Tagine

Pyrex 3-Piece Glass Measuring Cup Set

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