Description
Escarole and Beans (a.k.a. Scarola e Fagioli) is a comforting Italian dish made with tender escarole, creamy cannellini beans, garlic, and olive oil. It’s simple, nourishing, and perfect as a light main dish or a side. Serve it with crusty bread or ladle it over pasta or rice for a heartier meal.
Ingredients
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2 tablespoons olive oil
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4 cloves garlic, minced
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1 head escarole, washed and chopped (about 6-8 cups)
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1 can (15 oz) cannellini beans, drained and rinsed
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2 cups low-sodium vegetable or chicken broth
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Salt and black pepper, to taste
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1/4 teaspoon crushed red pepper flakes (optional)
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Juice of 1/2 lemon (optional, for brightness)
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Grated Parmesan cheese, for serving (optional)
Instructions
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Sauté Garlic:
Heat olive oil in a large pot or deep skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant, but not browned. -
Cook Escarole:
Add the chopped escarole a handful at a time, stirring as it wilts. Cook for 4–5 minutes until tender. -
Add Beans & Broth:
Stir in the beans, broth, red pepper flakes (if using), salt, and pepper. Simmer uncovered for 10–15 minutes, until the broth is slightly reduced and flavorful. -
Finish:
Squeeze in lemon juice if using. Taste and adjust seasoning.
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Serve:
Ladle into bowls and top with grated Parmesan if desired. Enjoy with crusty bread for dipping!
Notes
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Swap escarole for kale or spinach if you can’t find it.
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To make it more filling, serve over pasta, rice, or with sausage on the side.
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Add an extra can of beans and mash some for a creamier texture.