Escarole, cannellini bean and tomato salad

    25 min

    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
    2 people made this

    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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