Reviewed: May 10, 2006

This was creamy and delicious. Everyone in my family loved it. I only used one large head of escarole and one can of beans. I wouldn't have been able to fit any more escarole into my largest pan, it was towering! Of course, like spinach, it melted down to next to nothing, but it was enough for a side dish for dinner for the three of us with a smidge left over. I used extra garlic - probably chopped three or four cloves and I left out the parsley. Just because I forgot it. I also added a few gratings of romano cheese and stirred it in. I will definitely make this again.

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rainstripe

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Reviewed: Apr. 30, 2006

This is great! I get four lunches out of one batch. Delicious!

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2 users found this review helpful

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Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Apr. 13, 2006

Outstanding! I made it into a soup by using only one escarole, 2 cups of chicken broth, a cup of Prego pasta sauce and 2 sliced chicken basil sausages. Wow!

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Apr. 12, 2006

Easy to make! Absolutely delicious! Would serve this to anyone. It went great with a baked chicken breast supreme and roasted mushroom potatoes.

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Dick Cain

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Goose Creek, South Carolina, USA

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Reviewed: Apr. 12, 2006

WOW! Unbelievble good and easy. I added a small can of tomato sauce -- and of course extra garlic -- and let simmer while I went for my walk. Incredible flavor. Comfort food at its best. Even better, my husband loved it too! Thanks for the recipe!

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FRIDAYYET

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Wilbraham, Massachusetts, USA

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Reviewed: Mar. 25, 2006

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!

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EMON79

Cooking Level: Expert

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Reviewed: Jan. 9, 2006

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)

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SHELLSHOCK

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Reviewed: Aug. 13, 2005

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!!

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Navka

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 13, 2005

This was excellent, and easy to make. I had never had escarole or cannellini beans. Next time I will only use the leaves on the escarole, and cut out all of the "rib" part. I used 3 teaspoons of olive oil instead of tablespoons. I didn't use the parsley; instead used some of the "grinder" seasoning.

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LISAMARIE10

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2005

Super easy and super fast, it doesn't get any better than this. Greens and beans is a huge hit with my Italian husband, and this recipe meets his high standards. Thanks!

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NOSEYROSEY

Home Town: Warren, Ohio, USA

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Reviewed: Mar. 6, 2005

This is something we grew up eating, its a wonderful comforting dish. My mother used to add a small can of tomato sauce to the recipe, its terrific and heart healthy!!

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