Escarole and beans is a classic Italian dish that features escarole, a leafy green vegetable, and beans as the main ingredients. It’s a simple and nutritious dish that can be enjoyed as a side dish or a light main course. Here’s a basic recipe for Escarole and Beans:
Ingredients:
- 1 head of escarole, washed and chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (15 oz) cannellini beans or white beans, drained and rinsed
- Salt and pepper to taste
- Red pepper flakes (optional, for some heat)
- Grated Parmesan cheese for serving (optional)
Instructions:
- Heat olive oil in a large skillet or pan over medium heat.
- Add minced garlic to the pan and sauté until fragrant, being careful not to burn it.
- Add chopped escarole to the pan. Stir and sauté until the escarole wilts and cooks down, which usually takes about 5-7 minutes.
- Add the drained and rinsed cannellini beans to the pan. Stir to combine with the escarole.
- Season the mixture with salt, pepper, and red pepper flakes (if using). Adjust the seasoning to your taste.
- Continue cooking for another 5-7 minutes, allowing the flavors to meld and the beans to heat through.
- Once everything is cooked through and well combined, remove the pan from heat.
- Serve the escarole and beans hot, optionally sprinkled with grated Parmesan cheese.
This dish can be served as a side dish, or you can enjoy it on its own with some crusty bread. It’s a versatile recipe, and you can adjust the ingredients and seasonings based on your preferences. Additionally, some variations may include adding broth or tomatoes to create a soup-like consistency.
