Reviewed: May 30, 2012

Extremely easy to make. Bought a bag of chopped escarole @ the store. Hardest part was mincing the garlic. One clove of garlic though? I put in an entire head! Helps to keep away vampires, gnats, and mosquitoes. My Italian wife was delirious with the results.

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Reviewer:

clark griswold

Reviewed: May 21, 2012

Simple clean flavors. I too added veg broth to make it soup. We're about 90% vegan and this is a nice addition to our weeknight menus.

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Reviewer:

KATHYNYNY

Cooking Level: Expert

Home Town: New York, New York, USA

Reviewed: Mar. 30, 2012

Delicious! Made exactly as written and it was a perfect side to veal roast. Great with crunchy bread!

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Reviewer:

MittiSmitti

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Cooking Level: Intermediate

Living In: Buford, Georgia, USA

Reviewed: Mar. 5, 2012

Great recipe!! Made very little changes to suit my tastes.

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Reviewer:

lauriemma

Reviewed: Mar. 3, 2012

Excellent and easy. I did add a couple more cloves of garlic (I'm Italian, needs lots of garlic :)) I also made everything in a large wok. Sauteed the garlic in olive oil, broke the escarole up into pieces and mixed it in, once it softened down (about 8-10 minutes) I seasoned with the salt, pepper and red pepper flakes and mixed in the beans and let cook another 10 minutes or so as directed. Next time I may use 1.5 cans of beand depending on the size of the escarole..felt the two cans was a bit much for the 2 heads, but still delicious!

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Reviewer:

ph0493

Reviewed: Nov. 7, 2011

I really liked this recipe, It brought me back to my childhood. thanks

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Reviewer:

saldal65

Reviewed: Nov. 5, 2011

Great recipe. This was a go to inexpensive meal when I was growing up. My mom made it the same way as this recipe and it is great. However, she sometimes made it with crushed tomatoes, added some sliced sausage and small pasta (ditallini). I slow cook the recipe with the additions in a crock pot. It's the bomb!

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Reviewer:

Stan K

Reviewed: Oct. 23, 2011

I liked this quite a bit. I forgot the parsley but didn't miss it. I doubled the garlic and added a little garlic powder to the beans as well. I used beans I cooked from dried, so instead of juice from the cans I used a little vegetable broth. My beans were not as cooked as canned beans are, that and with the broth I didn't get the creamy texture everyone described. I only had a little escarole so I used 1 part escarole, 2 parts curly endive. I used just a little salt and white pepper as well. It exceeded expectations! Very good and healthy!

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