Escarole and Beans
Sauteed escarole and white beans with garlic, olive oil and chili flakes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 head escarole
- 1 16 ounce can of cannellini beans
- 6 cloves garlic
- 1/4 cup olive oil
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp chili flakes
Rough chop 6 cloves of garlic. Chop off and discard end of escarole. Cut escarole into 2" ribbons. Clean well to remove grit and dirt by either soaking in water (with multiple water changes) or via a salad spinner.
In a large pan saute the garlic until golden (approximately 3 minutes) in a 1/4 cup of olive oil over medium heat. To the pan add the cleaned escarole, stir to coat, then add 3 ounces of water and cover.
After 7 minutes of steaming, remove lid and add a 1/2 tsp of chili flakes and 1 tsp of kosher salt. Give it a stir to thoroughly incorporate and cook for 2 more minutes.
Add the well drained and rinsed cannellini beans and gently mix them throughout. Cook a couple more minutes until heated through. Taste test and adjust salt or chili flakes if required. Remove escarole and beans from heat and add a healthy drizzle of extra virgin olive oil to finish the dish. Enjoy!
- Escarole needs to be cleaned well before cooking.
- Bitter greens like escarole sometimes need extra salt. Adjust accordingly.
- If you prefer a more wet escarole and beans dish add a few more ounces of water or a touch of chicken stock.
Calories: 343kcal | Carbohydrates: 23g | Protein: 8.4g | Fat: 25.5g | Saturated Fat: 3.7g | Sodium: 654mg | Potassium: 665mg | Fiber: 12.3g | Sugar: 1.2g | Calcium: 120mg | Iron: 2.7mg