Escarole & Beans
This Italian classic is so healthy and comforting and brings back so many warm childhood memories. It’s one of my favorite weeknight meals and so easy to put together in 30 minutes.
Ingredients
- 1/4 cup of olive oil
- 3 garlic cloves, minced
- 1 large head of escarole
- 1 teaspoon of red pepper flakes
- 1 Parmigiano Reggiano rind
- 2 cans of cannellini beans, rinsed and drained
- 6-8 cups of chicken or vegetable broth
- 1/2 cup freshly grated Parmigiano Reggiano for serving
- Salt and pepper, to taste
- Red pepper flakes, for serving
Instructions
- Wash, dry and chop escarole by chopping off the bottom root then cutting the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Escarole can get very dirty, especially in the stems so be sure to wash thoroughly.
- Add olive oil to a large pot over medium heat. Once hot, place the garlic and red pepper flakes into the pot and sauté for about 3-4 minutes until the garlic is fragrant.
- Add the prepared escarole greens and half the broth to the pot, as well as the Parmigiano Reggiano rind. Stir to combine, cover with a lid and cook until the escarole has completely wilted down into the broth, about 10 minutes. Remove the lid, add the remaining broth and cannellini beans. Stir again to combine all the ingredients and cook uncovered for an additional 10 minutes. Remove the cheese rind before serving. Season to taste with grated cheese and salt and pepper and serve in bowls, as well as a pinch of red pepper flakes, if desired. Serve alone or with some crusty bread and enjoy.
