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Escarole and Beans

A comforting Italian-American one-pot dish combining tender escarole, creamy white beans, garlic, and red pepper flakes, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic minced
  • 1/2 teaspoon red pepper flakes or to taste
  • 1 large head fresh escarole chopped into 2-inch pieces (about 8 cups)
  • 2 15-ounce cans white beans, rinsed and drained
  • 4 cups vegetable broth or chicken broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parmesan cheese grated (optional)
  • Crusty bread for serving optional

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon or silicone spatula
  • Chef's knife and cutting board
  • Colander for rinsing beans
  • Ladle for serving
  • Measuring cups and spoons

Method
 

  1. Rinse the escarole under cold water, chop into 2-inch pieces, and discard the core.
  2. Mince 6 cloves of garlic finely.
  3. Heat 3 tablespoons of extra-virgin olive oil in a large pot over medium heat for about 1 minute until shimmering.
  4. Add minced garlic and 1/2 teaspoon red pepper flakes to the hot oil and sauté, stirring constantly, for 30 seconds to 1 minute until fragrant.
  5. Gradually add chopped escarole, stirring to wilt each batch before adding more, about 2 to 3 minutes total.
  6. Pour in 4 cups of broth and bring the mixture to a gentle simmer over medium heat.
  7. Stir in rinsed and drained beans, 1 teaspoon sea salt, and 1/2 teaspoon black pepper, then return to a simmer.
  8. Cook uncovered at a gentle simmer for 15 to 20 minutes, stirring occasionally, until flavors meld and broth reduces slightly.
  9. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
  10. Serve hot, topped with grated parmesan and a drizzle of olive oil, with crusty bread on the side.

Notes

Serve with crusty bread for soaking up the broth. Flavors deepen when reheated and the dish can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.