Escarole with White Beans
Elevate your weeknight meals with this hearty and wholesome recipe for Escarole with White Beans, a comforting Italian-inspired side or light main dish. Tender, slightly bitter escarole is sautéed with golden garlic and a hint of red pepper flakes for a flavorful base, then paired with creamy cannellini beans and a splash of savory broth for depth. A bright squeeze of fresh lemon and a generous sprinkle of Parmesan cheese add the perfect finishing touch, making this dish both earthy and vibrant. Ready in just 25 minutes, this quick, nutritious recipe is rich in fiber and perfect for busy nights. Serve it alongside crusty bread or grilled protein for a satisfying, balanced meal. Keywords: escarole with white beans, Italian side dish, quick and healthy recipes, vegetarian-friendly.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 3 large garlic cloves
- 0.5 teaspoons red pepper flakes
- 1 head escarole
- 15 ounces cannellini beans
- 0.5 cups chicken or vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 small lemon
- 0.25 cups Parmesan cheese
Instructions
Wash the escarole thoroughly under cold running water to remove sand and dirt. Dry and roughly chop it into large pieces.
Peel and finely slice the garlic cloves.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the sliced garlic to the pan and cook until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
Sprinkle in the red pepper flakes and stir for another 30 seconds to release their flavor.
Add the chopped escarole to the pan. It may seem like a lot, but it will wilt down as it cooks. Toss the escarole in the garlic and oil mixture until it is evenly coated.
Cook the escarole, stirring frequently, until wilted and tender, about 4-5 minutes.
Drain and rinse the cannellini beans, then add them to the pan along with the chicken or vegetable broth.
Season with salt and black pepper. Stir everything together and let it cook for an additional 5 minutes to combine the flavors.
Squeeze the juice of the lemon over the escarole and beans before serving, and sprinkle with freshly grated Parmesan cheese for a garnish.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 2.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
