Escarole and Beans


This escarole and cannellini bean dish has a rich and creamy flavor. It's also best served with warm crusty Italian bread.

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins


  • 3 tablespoons olive oil, divided

  • 2 large heads escarole

  • salt and pepper to taste

  • ¼ teaspoon crushed red pepper flakes

  • 1 clove garlic, minced

  • 2 (16 ounce) cans cannellini beans, undrained

  • 3 sprigs fresh parsley, chopped


  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.

  2. Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; stir in garlic. Pour in beans with juice and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts (per serving)

322 Calories
12g Fat
43g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 322
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 8%
Sodium 543mg 24%
Total Carbohydrate 43g 16%
Dietary Fiber 19g 67%
Total Sugars 1g
Protein 13g
Vitamin C 48mg 239%
Calcium 256mg 20%
Iron 7mg 39%
Potassium 1065mg 23%

* 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.

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