Escarole and Beans Recipe

I learned this recipe a long time ago from a fabulous elder italian grandma. It must have a taste of garlic and even better the garlic should be cooked well almost burnt. You should cut the pieces of escarole small or it becomes a long stringy glob. Also, you can make it into a soup by adding chicken stock and easier for those who don't like the thick gooey consistency. This meal satisfies your hunger without a doubt. Please use at least 4 cloves of garlic and sprinkle some granulated garlic as well. You can add very small meatballs with the quart or so of chicken stock and it is like italian wedding soup

This is something we grew up eating, its a wonderful comforting dish. My mother used to add a small can of tomato sauce to the recipe, its terrific and heart healthy!!

Ummmm, allow me to adjust this for you. (1) medium onion, chopped fine. (3) cloves of garlic, chopped fine. Salt , (1) teaspoon. Black Pepper, (half teaspoon). Red Pepper flakes, ( half teaspoon). One half cup chicken stock ( low sodium). Fresh Rosemary, ( one half teaspoon) finely chopped. Parmesan cheese ( half cup) fresh grated. Olive oil ( two or three tablespoons. Escarole, ( two bunches) washed and drained, then chopped into two inch pieces. Cannellini beans, (1) fifteen ounce can, drained and rinsed. Saute your onion in the olive oil until tender and starts to get a little color. Add your garlic and rosemary and continue to cook until fragrant. Add your escarole and chicken stock , along with the salt and peppers. Cover and cook for six or seven minutes until greens have wilted down. Stir and check for seasoning adjustments. Stir in beans and continue to cook over medium low heat,uncovered. Stir, then add cheese. Turn off the heat. Escarole is a naturally bitter green. If you want, add a half teaspoon of granulated sugar and mix in. Serve and add more grated cheese on top, if desired.

Can you say authentic? No need for two pans, I sautee the escarole with a chopped onion about 4 or 5 cloves of garlic, the salt and crushed red. Then I drain the beans and add them to the pot with a couple cups of chicken broth. I also add some browned bulk italian sausage for a complete meal. Oh so happy.

Great recipe. This was a go to inexpensive meal when I was growing up. My mom made it the same way as this recipe and it is great. However, she sometimes made it with crushed tomatoes, added some sliced sausage and small pasta (ditallini). I slow cook the recipe with the additions in a crock pot. It's the bomb!

This is great. I'd never used escarole before and I really liked it. I used dry cannellini beats. I put them in Instapot on high for 35 minutes. I followed the rest of the recipe and everyone loved it and asked me to make it again. I did add a large teaspoon of Better Then bullion chicken flavor to the bean broth after I added it to the pot with the escarole and a small pinch of red pepper flakes. Very nice.

Tried to recreate an escarole and white bean pasta dish I had an italian restaurant. I love red sauce on my pasta but the combo of beans and escarole is so out of this world, that I didn't mind the absence of tomatoes. I gave this recipe 4 stars instead of 5 because I made a few adjustments. I made the dish with pasta. Boil and generously salt the pasta a few mins short of al dente. Set aside cup of pasta liquid, and drain and rinse pasta. I used only about 1 1/2 heads of escarole. Definitely trim the white ends of the escarole off. I upped the garlic to about 5, and then one more freshly grated garlic to mix into the dish at the end of cooking. I simmered the garlic until golden, added escarole, salted it. Then I took about a cup of pasta water, a cup of dry white wine, and about quarter cup of reserved bean liquid, cooked it down (leaving a little bit of liquid to mix and fully cook the pasta in the last step). (I wanted to also use chicken stock but was out. Next time I will try it with about a half cup of chicken stock). I threw in only one can of beans for a few mins, then throw in pasta (I used almost a whole 16 oz pkg of penne rigate). Top with some pecorino cheese.

I've been making this for years (learned it from my grandmother). Here are a few variations you may want to try to kick it up and make it a meal and less of a "side dish." 1. CHEESE! This recipe is missing the delicious grated parmesan/romano or fontenella cheese on top. 2. Add Italian sausage (cook the sausage first, then add to the final dish) 3. Add seasoned chicken (season with your favorite spices and cube. Saute first, then add to the final dish) 4. Add diced onion for a little extra flavor and for a little crunch if you don't over-cook the onion. 5. Add it all! We use this as our base, and make a big pot with added meat and lots of cheese for a big, easy family meal without a lot of cooking. Thanks for sharing!

Good basic recipe. To make it more tasty, I added half a squeezed lemon juice and some chicken breast which I sauted first separately. I used at least 5 cloves of garlic.

Great, My Mother would cut up 4 sticks of Pepperoni and Fry them in a pot, Keep the Juice and combine it into the Escarole and Beans.

Very good and quick. To make even quicker and turn it into an awesome 'scarole and bean soup...dont bother with the second pan. Pour olive oil in large pot, brown the garlic a little and toss the chopped escarole in. Wilt that down with the salt, pepper and red pepper flakes and then toss in the cans of beans right on top. Add 16oz vegetable broth and a healthy handful of Locitelli cheese and let it all cook down and simmer for 30 minutes. Best stuff on a rainy cold day and it freezes very well.

add pepperoni

Everyone said it was amazing.

Can’t stop thinking about it.

It was ok

Flavorful and hearty.I added some cut up sausage,which I sautéed first. I am making it again this evening,this time I’m adding tiny meatballs,fried first

Pretty good. Roughly chopped the escarole. Added extra garlic and served over ditalini. Added some of the pasta water to the beans.

This is the way my grandmother made escarole and beans. Delicious. Jbmonorail, I’ve also made it according to your recipe and it was also delicious. The hubris with which your presented your adjustments was unpleasant tho. My grandmother was a child ofImmigrants and raised her family duringThe depression. She Wouldnt have known what a sprig of Rosemary was and probably wouldn’t have had a 1/2 cup of chicken broth available to her. This is a true cucina povera dish and brings back wonderful memories of my grandmother’s simple, delicious food.

I liked it very much! Added a few leaves of kale that I had in the fridge and needed to use. Thanks!

This is a quick and healthy meal and served with some Italian bread to soak the sauce. Very yummy 🤤