Braised Escarole and Beans

Name: Braised Escarole and Beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 Servings
Ingredients: ¼ cup extra virgin olive oil; 5 cloves garlic; 2 pinches red chili flakes; 1 head escarole; 2 cups chicken stock; 1 parmesan cheese rind; 2 bay leaves; 1 15-oz can Cannellini beans, drained; salt and pepper to taste; ½ lemon; Parmesan cheese shavings

User Reviews

4.7

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
2 Servings
Calories
607 kcal
Course
Main Course
Cuisine
American

Braised Escarole and Beans

Tyler Espinosa

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Braised Escarole and Beans is a simple, light meal that is huge on flavor!

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Ingredients

Servings

¼ cup extra virgin olive oil
5 cloves garlic peeled and smashed
2 pinches red chili flakes
1 head escarole chopped
2 cups chicken stock or plain water, or 1 cup water + 1 cup vegetable stock, low or no sodium
1 parmesan cheese rind optional
2 bay leaves
1 15-oz can Cannellini beans, drained
salt and pepper to taste
½ lemon sliced
Parmesan cheese shavings

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Instructions

Add the olive oil and garlic to a large skillet or braising pan; heat over medium-high heat.
When the garlic becomes golden in color, add the chili flakes and the escarole; give it a toss. Add the chicken stock (or water and vegetable stock), Parmesan cheese rind (optional), bay leaves, beans, salt & pepper, and the lemon slices. Bring the liquid to a boil; then reduce the heat to medium and cook partially covered for 20 to 30 minutes, until the escarole is soft.
Remove the bay leaves, and ladle the escarole and beans along with the liquid into 2 soup bowls. Drizzle with a little more olive oil and top with parmesan shavings.
Serve with toasted Italian bread.