ESCALORA RECIPES

ESCAROLE AND BEANS RECIPE | ALLRECIPES

Escarole and Beans Recipe | Allrecipes image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories Side Dish Vegetables Greens

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 bowls

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, 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.

Nutrition Facts : Calories 322.1 calories, CarbohydrateContent 42.7 g, FatContent 11.8 g, FiberContent 18.7 g, ProteinContent 13.1 g, SaturatedFatContent 1.6 g, SodiumContent 543.4 mg, SugarContent 1 g

ESCAROLE AND BEAN SOUP RECIPE | GIADA DE LAURENTIIS | FOOD ...

Escarole and Bean Soup Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Total Time 22 minutes

Prep Time 12 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

Steps:

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.

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