Recipes|Featured Main
Escarole with White Beans
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT25M15 Minutes
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Yield:4 Servings
Ingredients
- 3 tablespoons olive oil
- 2 large heads escarole, stem removed, washed and dried
- Salt and freshly ground black pepper to taste
- ¼ teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 (15 ounces) cans cannellini beans, undrained
- 3 sprigs fresh flat-leaf parsley, chopped
- Freshly grated Parmesan cheese to garnish
- 38.34g olive oil
- 2 large heads escarole, stem removed, washed and dried
- Salt and freshly ground black pepper to taste
- 1.07g crushed red pepper flakes
- 2 cloves garlic, minced
- 12.78g balsamic vinegar
- 2 (425.24g) cans cannellini beans, undrained
- 3 sprigs fresh flat-leaf parsley, chopped
- Freshly grated Parmesan cheese to garnish
Escarole is a leafy green in the chicory family with endive, frisée, and radicchio. It has crumpled jagged leaves and bitter flavor. It pairs beautifully here with buttery beans and the sweet acidity of balsamic vinegar.
Preparation
STEP 1
Heat oil in a large skillet over medium heat. Toss in escarole, turning to coat. Season with salt, pepper and pepper flakes.
STEP 2
Add garlic and vinegar and stir well. Cook, stirring occasionally, for about 10 minutes or until tender.
STEP 3
Add beans and stir to combine. Adjust seasoning with salt and pepper. Garnish with parsley and Parmesan.
Options
Serve warm with crusty bread, or as a side dish.