Watch the step-by-step video HERE.
Oh, Escarole and Beans.
If you’ve never tried them together, you really must.
So simple and yet so insanely delicious.
Don’t you just love meals like that? Easy and delicious. What could be better?
Oh. Wait! I know…
Easy. Delicious. + Nutritious.
#winwinwin
You’re welcome.
Now go enjoy! And if you want to learn more about Escarole, you can do that here.
HELPFUL KITCHEN TOOLS:
Glass Mixing Bowls
5-quart non stick pot
Microplane
Ingredients
- 1 tbsp. extra virgin olive oil
- 6 cloves garlic chopped
- Pinch of red pepper flakes
- 1 lb. escarole washed and chopped
- 1/2 tsp. dried oregano
- 1-15 ounce can Canellini beans
- 3 cups low sodium chicken broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a dutch oven over a medium heat. Add in garlic and red pepper flakes and saut until fragrant.
- Toss in escarole along with 1/2 cup of broth, 1/2 tsp. dried oregano, salt and pepper. Pop on a lid and simmer for 5 minutes.
- Remove the lid, pour in the beans (along with the liquid) and the rest of the chicken broth. Simmer for 10 more minutes or until everything is heated through and the flavors had a moment to marry. Taste and adjust your seasonings.
- Spoon into your favorite bowl and top with fresh grated parmesan cheese.
Tiffanie Castelgrande says
Can you store this in the fridge all week long?
Dani says
yes. It will last a good 5 days.
Gary Kleyman says
It got better as it stayed in the fridge. By day 3 it was even more delicious.
Dani says
Love that!!