Escarole and Beans is a classic Italian dish that proves the best meals often come from simple ingredients. Simmered in a large pot, the escarole softens into a rich, garlicky broth while the beans become creamy and delicious. A splash of lemon juice brightens the flavors, and a sprinkle of Parmesan cheese takes every bite to the next level.
Whether you're looking for a wholesome weeknight dinner or a taste of traditional peasant food from Southern Italy, this timeless recipe is one you'll come back to again and again.
This simple one-pot recipe is easy, delicious, and budget-friendly. It's warm and hearty enough for the winter months, yet light enough that you won't mind making it during the summer. No matter the time of year, combining tender white beans with escarole, aromatic seasonings, flavorful broth, a squeeze of lemon juice, and Parmesan cheese creates a satisfying, comforting meal.
Serve this rustic favorite with crusty Italian bread for soaking up every last spoonful.
If you like hearty but simple Italian dishes that don't make you work up a sweat, try...
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Ingredients
- Lemon Juice and Zest- Whenever using lemon juice, adding the zest is essential to adding depth and aroma to your dish.
- Cannellini Beans- These creamy white beans are mild and soak up flavor nicely. The natural sweetness is perfect with the slightly bitter taste of escarole or other Italian greens.
- Escarole- This green has a mild bitter flavor and a very tender leaf that sweetens slightly when cooked. It is delicious in soup and raw.
- Chicken Broth- Using broth makes this quick dish taste like it has been cooking for hours.
- Crushed Red Pepper Flakes- A little bit of pepper flake goes a long way. When used in moderation add nice spice to your broth.
See recipe card for quantities.
How to Make Italian Beans and Greens
- Step 1: Heat a large skillet on medium-low heat. Add 2 tablespoons of olive oil, lemon zest, minced garlic, and red pepper flakes and gently warm.
- Step 2: Next, add the drained and rinsed cannellini beans, and stir to coat in oil and aromatics. The beans will soak up the fat and flavor. -Add chicken broth and simmer for 10minutes.
- Step 3: Finally, add the roughly chopped escarole and cook until softened.
- Step 4: Serve with a generous sprinkle of freshly grated parmesan cheese.
Helpful Tip!
The first part of the recipe moves very quickly. While the skillet is heating, zest the lemon, mince garlic, rinse beans, and measure your ingredients so everything is ready and at hand when you need it
Substitutions
Swiss chard is a delicious and authentic choice. This is often more widely available in my supermarket.
You can also use more bitter greens like kale or mustard greens, but I recommend mixing these with something more mild like spinach for best results.
Great Northern beans, navy beans, or even butter beans can be used to make this dish. Choose any creamy white bean that soaks up flavor nicely.
Variations
For a thicker, stew-like texture, keep the starchy bean liquid and smash half of the beans to add creaminess.
Storage
This recipe can be kept in an airtight container in the refrigerator for up to 5 days.
I don't recommend freezing this dish. The texture of the greens is very important and freezing makes the greens turn mushy and brown.
You can whip this dish up in 20 minutes, so there is no need to carried away prepping this for long term use. It is great over the next few days and can be kept in the refrigerator and reheated for up to 5 days.
Reheat on the stove by placing the desired portion in a small pot and warming on low until it comes to 135° Fahrenheit.
Reheat in the microwave by placing the desired amount in a microwave safe bowl in 30 second intervals until it reaches 135° Fahrenheit. Cover with a paper towel to avoid splashing.
Related
Looking for other bean recipes recipes like this? Try these:
- Marry Me Butter Beans
- Tuscan Borlotti Bean and Farro Soup
- Dutch Oven Chili Beans
- Italian Chopped Salad with Cannellini Beans
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📖 Recipe
Escarole and Italian Beans
Equipment
- Large Saute Pan or Dutch Oven
Ingredients
- 2 Tablespoons Extra Virgin Olive oil
- 1 Lemon Juice and Zest
- 2 Cloves Garlic minced
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Can Cannellini Beans drained and rinsed
- 4 Cups Chicken Broth
- 6 Cups Escarole roughly chopped
Instructions
- Heat a large skillet on medium-low heat. Add 2 tablespoons of olive oil, lemon juice and zest, minced garlic, and red pepper flakes and gently warm.
- Next, add the drained and rinsed cannellini beans, and stir to coat in oil and aromatics. The beans will soak up the fat and flavor.
- Then, add 4 cups of chicken broth to the pan. Turn up the stove to medium heat and bring broth to a simmer, then turn down to low heat.
- Simmer for 10 minutes with a lid on.
- Finally, add the roughly chopped escarole and cook until softened.
- Serve with a generous sprinkle of freshly grated parmesan cheese.
Notes
How it's traditionally served
- With crusty Italian bread for dipping
- Topped with freshly grated Parmesan
- Sometimes with a drizzle of extra olive oil at the end
- As a light dinner, side dish, or first course
Substitutions
Italian Greens and Beans can be made with other mild greens. Swiss chard is a delicious and authentic choice. You can also use more bitter greens like kale or mustard greens, but I recommend mixing these with something more mild like spinach for best results. Great Northern beans, navy beans, or even butter beans can be used to make this dish. Choose any creamy white bean that soaks up flavor nicely.Variations
For a thicker, stew-like texture, keep the starchy bean liquid and smash half of the beans to add creaminess.Storage and Reheating
This recipe can be kept in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing this dish. The texture of the greens is very important and freezing makes the greens turn mushy and brown. You can whip this dish up in 20 minutes, so there is no need for bulk prep. Reheat on the stove by placing the desired portion in a small pot and warming on low until it comes to 135° Fahrenheit. Reheat in the microwave by placing the desired amount in a microwave safe bowl in 30 second intervals until it reaches 135° Fahrenheit. Cover with a paper towel to avoid splashing.Nutrition
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TK says
Hi! The ingredients list mentions one lemon juice and zest, but the instructions only mention adding the zest. Can you clarify if you are supposed to be adding the juice of one whole lemon? Thank you!
Diana Reis says
Add it at the juice of one whole lemon at the same time as the zest. I updated the recipe. Thank you for commenting. I appreciate the feedback and helping make this blog a little bit better.