Escarole and Beans

pinabresciani.com
serves 2
Ingredients

• 16 cups chopped and washed escarole (cut into bite-size pieces) about 2 heads escarole
• 3 tbsp olive oil, plus more to garnish
• 2 cloves garlic, minced
• 1 1/4 cup canned beans, rinsed I suggest to use cannellini beans or red kidney beans
• 4 tbsp reserved liquid from the canned beans
• salt and pepper to taste
• (optional) chili flakes for garnish

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Preparation

1. Fill a large pot with water (to fit the escarole), and with the lid on, bring it to a boil. 
   
2. Add the escarole to the boiling water along with a pinch of salt, and with the lid off, boil escarole until tender. About 6-8 minutes.
   
3. Just before the water for the escarole starts to boil, on medium heat, heat the olive oil in a large pan. Once olive oil is hot, add garlic and sauté until fragrant. 
   
4. Add beans and liquid from the can of beans and cook beans until tender, about 5-7 minutes. Season the beans with salt and pepper to taste.
   
5. Once escarole is cooked, drain it well in a colander. 
   
6. Add the escarole to the pan with the beans and garlic, and cook all ingredients together for about 5 minutes. Add more salt and pepper if needed.
   
7. Plate, and finish with additional olive oil and chili flakes if desired. 
   

Recipe Notes

• Cannellini beans or red kidney beans both work really well in this dish. It's a matter of personal preference; I like both and it just depends on what I have in my pantry!
• Don't skip out on the liquid from the canned beans. It adds so much flavor to the dish. 
• The amount of escarole listed in the recipe (2 heads of escarole, or 16 cups!) may sound like a lot but once it's boiled, it will reduce greatly in size and volume.

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