Greens and Beans Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Mollygrilli
Reviewed: Jan. 17, 2015
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 would absolutely make this again!
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Reviewed: Aug. 21, 2014
Topped with roasted Hungarian pepper and ate the whole thing with a loaf of crusty Italian bread and bottle of wine-excellent!
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Photo by Ed

Cooking Level: Intermediate

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Reviewed: May 30, 2013
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.
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Photo by Colleen O'Connell Leontovich

Cooking Level: Intermediate

Living In: Auburn, New York, USA
Reviewed: May 6, 2013
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 important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread.
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Photo by Party Chef

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Reviewed: Apr. 27, 2013
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 in chicken broth and small pasta for a quick soup.
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Photo by Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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