Description

Escarole and Beans is a classic Italian dish made with tender, slightly bitter escarole greens and creamy cannellini beans simmered in garlic and olive oil. It’s warm, comforting, and comes together in under 30 minutes—perfect as a light main dish, hearty side, or served with crusty bread for dipping!

Ingredients

2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional, for heat)
1 head escarole, roughly chopped (about 6 cups)
1 (15 oz) can cannellini beans, drained and rinsed
2 cups vegetable broth or chicken broth
Salt and pepper, to taste
Grated Parmesan cheese (optional, for serving)
Lemon wedges or a splash of vinegar (optional, for brightness)

Crusty bread (for serving)

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Instructions

Sauté the garlic:
In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant.
Add the escarole:
Add chopped escarole to the pot. Cook for 4–5 minutes, stirring occasionally, until wilted.
Add the beans and broth:
Stir in cannellini beans and broth. Bring to a simmer and cook for 10–15 minutes until escarole is tender and the flavors have melded. Season with salt and pepper to taste.
Serve:
Ladle into bowls and top with grated Parmesan, a drizzle of olive oil, and a squeeze of lemon if desired. Serve with warm, crusty bread for dipping.

Notes

For a soupier version, add an extra cup of broth.
Make it heartier by adding cooked sausage or pancetta.

Escarole can be swapped with kale, spinach, or Swiss chard if needed.