Escarole And Beans
Escarole and beans offer a hearty, nutritious dish with tender greens and creamy cannellini beans, infused with garlic and olive oil. Perfect for a wholesome lunch or dinner, this Mediterranean-inspired recipe is both comforting and flavorful, suitable for vegetarians and those seeking a balanced, plant-based meal.
Ingredients
Instructions
- Remove the core from the escarole and wash under cold water until completely cleaned.
- Discard discolored and tough outer leaves. Place the escarole in a large pot with salt.
- Cover with water and bring to a boil.
- Lower the heat and boil gently for 8 to 10 minutes.
- Drain the escarole and set aside.
- In the same pot, heat the olive oil and sauté the minced garlic for 3 minutes.
- Add the cannellini beans and simmer for 5 minutes.
- Add the escarole and toss to mix.
- Season with salt and pepper to taste.
- Cook for another 2 minutes and serve.
Tips & Substitutions
For a richer flavor, consider adding red pepper flakes or a splash of lemon juice. If you don't have cannellini beans, great northern or navy beans are excellent substitutes. To enhance the dish, you can also incorporate cooked sausage or pancetta for a meaty option. Remember to thoroughly wash the escarole to remove any grit before cooking.
Serving Suggestions
This dish pairs beautifully with Marinated Tomato Slices or a simple Summer Tomato Salad for a refreshing contrast. Serve alongside crusty bread or over a bed of rice for a heartier meal. For a complete Mediterranean experience, consider offering a side of olives or a light vinaigrette to drizzle over the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the escarole from becoming too dry. Gently reheat in a skillet over low heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Escarole And Beans contains roughly 104 calories, with 0g protein, 1g carbohydrates, and 11g fat. Note that it is relatively high in sodium, at 588mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen escarole for this recipe?
While fresh escarole is preferred for its texture and flavor, you can use frozen escarole as a substitute. Just be sure to thaw and drain any excess water before cooking. The dish may have a slightly different texture, but it will still be delicious.
What can I serve with Escarole and Beans?
Escarole and Beans is versatile and pairs well with various sides. Consider serving it with crusty bread for dipping or a light salad like Marinated Orange And Onion Salad for a refreshing balance. It's also delicious alongside grilled meats or as part of a larger Mediterranean feast.
Is this dish suitable for vegans?
Yes, this recipe is vegan-friendly as it contains no animal products. The beans provide a great source of protein, making it a satisfying main or side dish. You can enhance the flavor with additional vegetables or spices according to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).