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Greens and Beans

GinaLovesFood

"We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also."
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Ingredients

30 m servings 135 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  2. Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 16
  1. 21 Ratings

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Most helpful positive review

This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very importa...

Most helpful critical review

I found this just ok. I like all the ingredients and there wasn't anything wrong with it, just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers i...

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This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very importa...

Liked this very much. Didn't have escarole so I used Kale and cooked longer. Added a little "Better than boillion" non chicken flavor for a little extra taste.

Loved this! I used spinach instead of escarole because, depending on the season, sometimes I find escarole to be a little bitter. Also, instead of water, I cooked the spinach in chicken broth. I...

This is SO good! I did make a change- I used arugula because I always have it and that eliminated the need for boiling the greens. (when I added the greens I also threw in some shredded leftover...

I found this just ok. I like all the ingredients and there wasn't anything wrong with it, just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers i...

Topped with roasted Hungarian pepper and ate the whole thing with a loaf of crusty Italian bread and bottle of wine-excellent!

I've made this several time and it is SO good!!! I get rave reviews... This recipe reminds me of dishes I had in Italy. Yum! Thank you for sharing!

this was awesome. Made it just as written. No changes necessary.

OMG...put it on a grilled chicken sandwich with some sliced provolone and you have a great, GREAT meal!