*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.
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.