Escarole and Italian Beans

overhead shot of Italian greens and beans

This Escarole and Beans recipe is a comforting one-pot meal made with tender white beans, fresh escarole, savory broth, garlic, and a bright squeeze of lemon juice. Simple, budget-friendly, and packed with classic Italian flavor, it's the perfect hearty meal to serve with crusty Italian bread.

Course Dinner

Cuisine Italian

Diet Low Fat

Prep Time 10

Cook Time 15

Total Time 25

Servings Portions

Calories 325kcal

Author Diana Reis

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