Greens and Beans

Greens and Beans

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GinaLovesFood 0

"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
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Original recipe yields 8 servings

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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

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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.

Directions

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  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.

Reviews

7
  1. 8 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...

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!

Stumbled upon this and will only add that I had some leftover collard greens (cooked with sauteed onions--a lot of onions--and garlic w. a bit of pepper flakes); and I added the RINSED can of wh...

This was so easy to make. I used kale in place of escarole and it was so good.

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