Escarole (Scarola) and Beans Recipe with Barbara Baron

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas add protein while navy beans are often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option, while grana padano is a budget-friendly cheese.

Wash and chop escarole into bite-sized pieces.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and carrots, sauté until softened, about 5-7 minutes.

Stir in minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.

Add escarole to the skillet, stirring until wilted, about 3-4 minutes.

Pour in vegetable broth and add bay leaves, bringing to a simmer.

Add cannellini beans, salt, and black pepper, stirring to combine.

Cover and simmer for 15-20 minutes, allowing flavors to meld.

Remove bay leaves and adjust seasoning with lemon juice, salt, and pepper to taste.

Serve warm, garnished with parsley and grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens