Escarole and Beans

SUBMITTED BY: KristaP PHOTO BY: M. Sullivan

"This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 bowls

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

READ REVIEWS (37)

DIRECTIONS

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Wine Tip

Try with a Chianti Classico from Tuscany.

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REVIEWS

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Reviewed on Mar. 25, 2006 by EMON79

Absolutely amazing! I added about a cup of tomato sauce and sprinkled parmesan cheese on it at the table. With these tweaks it's just like the escarole and beans at our favorite Italian restaurant!

15 users found this review helpful

Reviewed on Aug. 13, 2005 by Navka

Thanks for this recipe!! I had been dying to find a recipe similar to a dish I vaguely remembered that my father used to make. Using this recipe, I altered it to fit the way my father used to make it, which was to simmer the cannellini beans in chicken broth and mix the entire mixture in a baking dish with day old bread. Thanks for the recipe, and for the nostalgia!!

14 users found this review helpful

Reviewed on Jan. 9, 2006 by SHELLSHOCK

I loved this recipe, but my husband and children did not. So I had to give it a four because of this. I thought it was really good. Only thing I'm changing next time is when I get the escarole I'm going to chop it into smaller pieces and throw out the bottoms and any other white part. The white part had a bitter after taste. I'm going to keep feeding it to the family, make them learn to like it. :o)

13 users found this review helpful

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