Description
This Escarole and Beans recipe is a simple, nutritious, and comforting dish packed with garlicky flavor, creamy cannellini beans, and tender escarole. Perfect for a quick meal or a hearty side, this classic Italian dish pairs wonderfully with toasted Italian bread and Parmigiano Reggiano
Ingredients
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1 head of escarole, washed and chopped
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1 (15 oz) can cannellini beans, rinsed
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4 garlic cloves, sliced
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¼ cup extra virgin olive oil
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1 cup chicken stock
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½ tsp crushed red pepper flakes
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To serve:
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Toasted Italian bread slices
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Grated Parmigiano Reggiano chees
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Instructions
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In a large pot, heat the olive oil over medium heat. Add the garlic and red pepper flakes.
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Once the garlic turns golden, add the cannellini beans and chicken stock. Simmer for 10 minutes.
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Add the chopped escarole, cover the pot, and cook for 10-15 minutes, depending on how tender you prefer the greens.
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Serve hot with toasted Italian bread and a sprinkle of grated Parmigiano Reggiano.
Notes
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Adjust the amount of crushed red pepper flakes to your spice preference.
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If you prefer a vegetarian version, use vegetable stock instead of chicken stock.
Nutrition
- Serving Size: 1 serving
- Calories: 225 kcal
- Sugar: 2g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg