Escarole, cannellini bean and tomato salad

    Escarole, cannellini bean and tomato salad

    Escarole, cannellini bean and tomato salad


    1 person made this

    About this recipe: An Italian salad made by gently frying escarole leaves in olive oil with garlic, cherry tomatoes, fresh basil and beans. Best served warm or at room temperature.

    London, England, UK

    Serves: 6 

    • 2 tablespoons olive oil
    • 2 cloves garlic, chopped
    • 2 heads of escarole or endive leaves, washed and chopped
    • 300g cherry tomatoes
    • 1 (400g) tin cannellini beans, drained
    • 4 tablespoons freshly chopped basil
    • 1 teaspoon salt

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat 1 tablespoon of olive oil in frying pan over medium high heat. Add half the garlic; cook until softened and golden. Stir in the escarole and cook until wilted; remove and set aside.
    2. Add the other tablespoon of olive oil in the pan; stir in remaining garlic and cook until golden brown. Add the tomatoes. When they start to cook down after a few minutes, lower the heat to medium. Add the beans and toss with the tomatoes and garlic.
    3. Return the escarole to the pan; season with fresh basil and salt. Cover the pan and reduce the heat to simmer. Cook for a few more minutes or until escarole is tender.
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