Description
A simple and flavorful Italian-inspired dish featuring sautéed escarole and cannellini beans simmered in broth with garlic and a touch of lemon, perfect as a healthy main course or side dish.
Ingredients
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 head escarole, washed, trimmed, and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 cups low-sodium vegetable broth or chicken broth
- 1 tablespoon lemon juice (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil: In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté garlic and red pepper flakes: Add 3 cloves of minced garlic and 1/4 teaspoon of red pepper flakes (if desired) and cook for 1–2 minutes until fragrant but not browned to build flavor.
- Cook the escarole: Add the chopped escarole to the skillet and cook, stirring frequently, for about 4–5 minutes until it wilts and reduces in volume.
- Season: Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the escarole and stir to combine the seasoning evenly.
- Add beans and broth: Stir in the drained and rinsed 15 oz can of cannellini beans and 2 cups of low-sodium vegetable or chicken broth, then bring everything to a gentle simmer.
- Simmer the mixture: Cook uncovered for 10–15 minutes allowing the flavors to meld and the liquid to reduce slightly, creating a flavorful and hearty dish.
- Add lemon juice: Stir in 1 tablespoon of lemon juice if desired, to brighten the flavors before serving.
- Serve: Serve hot, optionally topped with grated Parmesan cheese for added richness and flavor.
Notes
- For a heartier meal, serve over toasted bread or stir in cooked pasta.
- You can make this dish soup-style by adding extra broth to increase liquid volume.
- Escarole can be substituted with kale or spinach depending on availability or preference.
