Beans and Escarole

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Remove the outer layer of leaves from the escarole and discard them.

Trim any yellow bits from the top of the escarole and chop it into bite-sized pieces.

Wash the escarole thoroughly in a colander to remove any sand, without drying it.

In a high-sided large skillet, add 1/4 cup of extra virgin olive oil and heat it up.

Add lots of sliced garlic and a pinch of hot pepper flakes to the skillet and sauté until fragrant.

Add 2 teaspoons of anchovy paste to the skillet and stir until it melts into the oil.

Add the chopped escarole to the skillet and stir with a wooden spoon to wilt it down.

Once the escarole is about 2/3 wilted, add 1 can of drained and rinsed cannellini beans to the skillet.

Season with salt and black pepper to taste.

Add 1/2 cup of water to the skillet, stir, cover, and let it simmer for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens