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My review
Greens and Beans
GinaLovesFood
"We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also."
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Ingredients
30 m servings 135 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 135 calories; 7.6 g fat; 13.5 g carbohydrates; 4.5 g protein; < 1 mg cholesterol; 738 mg sodium. Full nutrition
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Reviews
Read all reviews 1723 Ratings
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Most helpful positive review
5/6/2013
This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very importa...
Most helpful critical review
4/27/2013
I found this just ok. I like all the ingredients and there wasn't anything wrong with it, just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers i...
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5/6/2013
This is a staple in our house. I add a little dry chicken base and unsalted butter to the oil and garlic. Adjust your salt. Make sure you squeeze all the water out of your escarole (very importa...
5/30/2013
Liked this very much. Didn't have escarole so I used Kale and cooked longer. Added a little "Better than boillion" non chicken flavor for a little extra taste.
1/17/2015
Loved this! I used spinach instead of escarole because, depending on the season, sometimes I find escarole to be a little bitter. Also, instead of water, I cooked the spinach in chicken broth. I...
4/26/2016
This is SO good! I did make a change- I used arugula because I always have it and that eliminated the need for boiling the greens. (when I added the greens I also threw in some shredded leftover...
4/27/2013
I found this just ok. I like all the ingredients and there wasn't anything wrong with it, just didn't thrill me. I added a little white wine for extra flavour. I think I will use the leftovers i...
4/25/2016
OMG...put it on a grilled chicken sandwich with some sliced provolone and you have a great, GREAT meal!
3/25/2016
Absolutely love it. Use a good (or flavored) olive oil. Wonderful with fish.
8/21/2014
Topped with roasted Hungarian pepper and ate the whole thing with a loaf of crusty Italian bread and bottle of wine-excellent!