Greens and Beans Recipe

A wooden holding up a spoonful of greens and beans from the pan.

This cozy greens and beans recipe combines tender escarole and creamy cannellini beans in a garlicky broth. Finish with fresh Romano cheese for an easy dish, ready in 40 minutes.

Course Main Course, Side Dish

Cuisine Italian

Diet Low Calorie, Low Fat

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 78kcal

Author Jessy Freimann

Equipment

Ingredients

1 pound fresh escarole, cleaned, trimmed and cut into chunks
3 Tablespoons olive oil
6 garlic cloves, half of them whole, the other half minced or pressed
¼ teaspoon Crushed red pepper flakes, to taste (depending how spicy you want it- start with less, you can always add more later)
14.5 ounces cannellini beans, canned- rinsed and drained
2 cups chicken broth (you can also use 3 cups and it will be more like a soup)
½ teaspoon Kosher salt to taste
¼ teaspoon ground black pepper to taste
2 Tablespoons Romano cheese, to taste

Instructions

Boil the escarole for 5 minutes to par cook. You may need to do it in batches so as not to overload the pot. Drain and set aside.
While the escarole is boiling, heat the oil over medium high heat.
Add 3 cloves of whole garlic. Stir and turn the garlic often to avoid burning. When it's almost golden, add the chili flakes. Remove the garlic cloves when golden.
Once the garlic cloves have been removed, add the beans, broth and using a garlic press, add the remaining garlic cloves into the pan. Simmer for a couple minutes stirring frequently.
Add the escarole and reduce the heat to medium low. Cook for 15-20 minutes uncovered, stirring periodically.
Add salt, pepper and sprinkle with Romano cheese and serve immediately.

Video

Notes

- Clean the escarole well. Like most leafy greens, it can be quite dirty when you get it- Grandma used to wash it a few times changing the water each time until the water runs clean. You can also buy it washed and pre-cut.

- Using a garlic press is a total time-saver. It gives you finely minced garlic in seconds, no fussing with a knife needed.

- Boil escarole in batches to avoid crowding the pot. Using a strainer helps transfer the greens straight from the pot to the pan without changing the water.

- Heat the oil until it’s hot before adding garlic cloves. Start with medium-high heat, then lower it once everything is simmering to get the best flavor.

- Add broth gradually. One can makes it thick and hearty, or two cans turn it into more of a soup. Both ways come out great!

- Keep a close eye on the garlic to avoid burning it. Burnt garlic will taste bitter and ruin the dish. If it happens, clean the pan and start over.
- My favorite way to serve is with a small-size pasta. You can also add Italian sausage or chicken.

- Ingredients to prep ahead- Clean and chop escarole, peel garlic, and rinse the beans.

- Leftovers and storage- Store in the fridge for up to 5 days or freeze for longer. Reheat gently on the stovetop or in the microwave.

Nutrition