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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

135 calories; 7.6 g total fat; 1 mg cholesterol; 738 mg sodium. 13.5 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/06/2013
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 important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread. Read More
(14)

Most helpful critical review

Rating: 3 stars
04/27/2013
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 in chicken broth and small pasta for a quick soup. Read More
(4)
29 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/06/2013
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 important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread. Read More
(14)
Rating: 5 stars
05/06/2013
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 important).I'm a garlic freak so I use a lot more. If you like hot peppers try roasting some Hungarian hots and put on top of greens. Serve with crusty bread. Read More
(14)
Rating: 4 stars
05/30/2013
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. Read More
(13)
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Rating: 5 stars
01/17/2015
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 would absolutely make this again! Read More
(9)
Rating: 5 stars
07/04/2019
I love greens and beans! This is also a staple in my house. I want to offer an alternate method that only uses one large skillet and no pre-blanching. At my supermarket you can buy bags of cleaned and chopped escarole - I start there. In a large nonstick skillet add 3 TBLSs olive oil, and 5 cloves rough chopped garlic. when the garlic is fragrant add escarole and toss with tongs for 3 minutes or so to cover each piece with with garlic oil. Add I can drained cannelinni, 2-3 cups chicken broth, hot pepper flakes, oregano, and bring to a rapid boil over high heat. Cook to reduce for 10 -15 minutes. Turn off heat and sprinkle liberally with fresh grated parm. cover and let stand for a few minutes. the 'sauce' is cheesy and and great for crusty-bread dipping. we usually have this with spicy grilled chicken sausage. Easy, fast, economical, healthy, and delicious. Read More
(6)
Rating: 3 stars
04/27/2013
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 in chicken broth and small pasta for a quick soup. Read More
(4)
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Rating: 5 stars
04/26/2016
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 rotisserie chicken and turned it from a side dish into a complete meal) Will definitely be making this more. Read More
(3)
Rating: 5 stars
08/21/2014
Topped with roasted Hungarian pepper and ate the whole thing with a loaf of crusty Italian bread and bottle of wine-excellent! Read More
(2)
Rating: 5 stars
03/25/2016
Absolutely love it. Use a good (or flavored) olive oil. Wonderful with fish. Read More
(2)
Rating: 5 stars
04/25/2016
OMG...put it on a grilled chicken sandwich with some sliced provolone and you have a great GREAT meal! Read More
(2)