Escarole and cannellini beans

    (143)
    40 min

    This is a creamy concoction of escarole and beans. Serve with toasted baguette or ciabatta. If you can't find escarole use curly endive.


    123 people made this

    Ingredients
    Serves: 4 

    • 3 tablespoons olive oil, divided
    • 2 heads escarole
    • salt and freshly ground black pepper to taste
    • 1/4 teaspoon dried crushed chillies, such as Schwartz
    • 1 clove garlic, minced
    • 2 (400g) tins cannellini beans, undrained
    • 3 sprigs fresh parsley, chopped

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed chillies. Cook, stirring occasionally, about 10 minutes, or until tender.
    2. In a separate frying pan, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

    Note:

    Escarole, also called batavia, is similar to curly endive, but with broader leaves and less bitter in flavour. Escarole belongs to the chicory genus, along with frisée and Belgian endive.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (143)

    Reviews in English (115)

    by
    218

    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  -  07 Mar 2007  (Review from Allrecipes US | Canada)

    by
    115

    This was creamy and delicious. Everyone in my family loved it. I only used one large head of escarole and one can of beans. I wouldn't have been able to fit any more escarole into my largest pan, it was towering! Of course, like spinach, it melted down to next to nothing, but it was enough for a side dish for dinner for the three of us with a smidge left over. I used extra garlic - probably chopped three or four cloves and I left out the parsley. Just because I forgot it. I also added a few gratings of romano cheese and stirred it in. I will definitely make this again.  -  10 May 2006  (Review from Allrecipes US | Canada)

    by
    82

    I loved this recipe, but my husband and children did not. So I had to give it a four because of this. I thought it was really good. Only thing I'm changing next time is when I get the escarole I'm going to chop it into smaller pieces and throw out the bottoms and any other white part. The white part had a bitter after taste. I'm going to keep feeding it to the family, make them learn to like it. :o)  -  09 Jan 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate