Sauteed Escarole and Cannellini Beans Rossella's Cooking With Nonna

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas add protein while navy beans are often less expensive.

Cut the escarole into nice strips.

Wash the escarole four times in a big bowl filled with water, soaking and rinsing to remove dirt.

Heat extra virgin olive oil in a large skillet until shimmering.

Add sliced garlic to the pan and sauté until golden on the edges.

Add a few pinches of red pepper flakes to the garlic in the pan.

Add the chopped escarole to the skillet; it will start wilting almost immediately.

Salt the escarole to help draw out more water and wilt it further.

After a few minutes of cooking, add the drained cannellini beans to the skillet.

Pour in chicken broth (or water) to the skillet, depending on desired soupiness.

Bring the mixture to a boil, then lower the heat slightly to let it simmer for 15 to 20 minutes until the escarole is tender.

Taste and adjust seasoning if necessary, noting that the chicken broth adds salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary