Spicy Escarole and Beans
Warm up your meal routine with this flavorful and nourishing Spicy Escarole and Beans recipe! Featuring tender wilted escarole, protein-packed cannellini beans, and a kick of heat from red pepper flakes, this dish is both comforting and invigorating. Simmered in a savory low-sodium vegetable broth with hints of garlic and brightened by a splash of fresh lemon juice, it’s a perfect combination of earthy, spicy, and tangy flavors. Ready in just 25 minutes and easily adaptable for vegan or vegetarian diets, this quick and easy recipe pairs beautifully with crusty bread for dipping or a sprinkle of Parmesan cheese for extra richness. Whether you’re looking for a wholesome weeknight dinner or a satisfying side dish, this one-pot recipe is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 1 head escarole, roughly chopped
- 1 cup low-sodium vegetable broth
- 1 15-ounce can cannellini beans, drained and rinsed
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper
- 1 tablespoons lemon juice
- 0.25 cup Parmesan cheese, grated (optional)
- 1 loaf crusty bread, for serving (optional)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1-2 minutes.
Add the chopped escarole to the skillet, stirring to coat it in the oil. Cook for 3-4 minutes until it begins to wilt.
Pour in the vegetable broth and simmer for 5 minutes, allowing the escarole to become tender.
Stir in the cannellini beans, kosher salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally, until the beans are heated through.
Remove the skillet from heat and stir in the fresh lemon juice.
Taste and adjust seasonings if necessary, then serve hot. For added flavor, sprinkle with grated Parmesan cheese if desired.
Serve with warm crusty bread on the side for dipping or as a hearty accompaniment.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 12.2 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1208 mg | 93% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2824 mg | 60% | |
*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.
