Your favorite escarole combines with beans to yield a culinary delight like you’ve never tasted before. It’s time to meet escarole and beans, an amazing combination that will leave your taste buds asking for more. Give them, for, it’s very healthy too!
Serve this creamy escarole and beans soup with some warm toasted bread to complete a meal bursting with flavors.Escarole with beans is a nutritious delicacy that will be ready in no time, and can be relished at any time of the day. The dish has been handed down through generations and is popular the world over. Make sure you rinse the escarole well to get rid of all dirt before you begin cooking.
Health Benefits
- Escarole is a rich source of vitamin A and supplies nearly 10% of the daily vitamin A value. What’s more, when cooked, escarole has even more nutrients and vitamins that get concentrated which enhance the nutritional value to a great extent.
- Escarole is low in calories and does not contain fat, which makes it ideal for the calorie conscious. Additionally, it has vitamin K and folate.
Ingredients
heads Escarole: 2
tbsp olive oil, divided: 3
pepper
salt
tsp red pepper flakes, crushed: 1/4
oz cannellini beans - undrained: 16
clove garlic—minced: 1
sprigs of fresh parsley - chopped: 3
How To Make Escarole and Beans
- Add 2 tbsp olive oil to a skillet and place over medium heat.
- Add the escarole and turn to coat it well with the oil.
- Sprinkle the pepper, salt, and red pepper flakes.
- Stir occasionally and cook for 10 minutes until it turns tender.
- Add the remaining olive oil to a separate skillet and heat over medium flame.
- Add the garlic and the beans with juices. Stir continuously.
- Cook on a low flame for 10 minutes. Add the escarole and parsley while stirring continuously.
- Keep cooking on a low flame for 10 minutes.
Trivia
Escaroles are one the best examples of greens packed with various flavors. Every layer of the greens is a different shade in green and packed with one flavor each. The extreme outer layer is a dark green and quite bitter in taste. The innermost layer is a light green with just a subtle hint of bitterness.