Beans and Greens Recipe
User Reviews
5
Beans and Greens Recipe
Description
The Beans and Greens Recipe focuses on escarole and cannellini beans cooked with garlic, olive oil, and low-salt chicken broth. The recipe starts by preparing the escarole leaves, removing the tougher inner stem to reduce bitterness and improve texture. The greens are sautéed with garlic until wilted, then combined with beans, broth, olive oil, and a chunk of Parmesan cheese to simmer gently and infuse the broth with rich flavor.
The resulting dish balances tender escarole with creamy beans in a flavorful savory broth. It is seasoned simply with freshly ground salt and pepper and served sprinkled with freshly grated Parmigiano. Paired with crusty bread, it makes a satisfying accompaniment to meals or a light meal itself.
The recommendation to remove the inner stem highlights the importance of texture and avoiding bitterness in the greens. Adding the Parmesan chunk boosts the broth's depth, offering a measured richness that ties the ingredients well without overpowering them.
Ingredients
- 5 tablespoons olive oil
- 2 garlic chopped, cloves
- 1 pound escarole chopped
- 3 cups chicken broth low-salt
- 1 ounce can cannellini beans drained and rinsed
- 1 ounce piece Parmesan Cheese chunk
- salt freshly ground
- black pepper freshly ground
- Parmigiano Cheese freshly grated, for serving
- crusty bread for serving
Instructions
- Prepare escarole: chop off the bottom root then cut the leaves roughly. Soak in cold water and either use a salad spinner or a large kitchen towel to dry. Cut out the hard steam in the middle of the leaf and discard. Chop escarole and set aside until ready to use.
- Drain bean liquid and rinse beans. Set aside.
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds.
- Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, remaining olive oil, and parmigiano cheese chunk. Cover and simmer until the beans are heated through, about 5-8 minutes. Stir occasionally.
- Season with salt and pepper, to taste. Add grated parmigiano cheese and serve with crusty bread.
Notes
- Remove the inner stem of escarole to avoid bitterness and tough texture.
- Add a chunk of Parmesan cheese to enrich the broth's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 5mg | 2% |
| Sodium | 421mg | 18% |
| Potassium | 521mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 2513IU | 50% |
| Vitamin C | 8mg | 9% |
| Calcium | 217mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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