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Escarole and Beans
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Escarole and Beans

35 minServes 4Nutri-Score A€
from @michelle.in.naples1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • escarole (washed leaf by leaf, tough base removed, roughly chopped)Produce2 pieces
  • olive oil (for the pan)Pantry30 ml
  • garlic (cloves, minced)Produce4 pieces
  • waterOther1.2 litres
  • chicken bouillon (about 1 tbsp, more to taste)Pantry15 g
  • cannellini beans (2 cans, drained)Pantry800 g
  • Parmesan (real Parmesan, freshly grated, generous)Dairy60 g
  • bread (warm, for serving)Bakery4 pieces

per serving

Nutrition

275kcal

Carbs
33 g
Proteins
14 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater

step by step

Method

  1. Clean and chop the escarole

    • Cut off the bottom of the escarole head.
    • Wash each leaf separately to remove any grit or insects.
    • Don't worry about drying every leaf.
    • Roughly chop the leaves.
    Step 1

  2. Wilt the escarole

    • Add olive oil to a pan over medium heat.
    • Add all the chopped escarole.
    • Keep turning it until it cooks down.
    Step 2

  3. Add garlic, water and bouillon

    • Add the minced garlic and stir.
    • Pour in the water and add the chicken bouillon.
    • Stir and add more bouillon later if needed.
    Step 3

  4. Add the beans and simmer

    • Add the drained cannellini beans.
    • Simmer gently until the beans are heated through and the broth is flavorful.
    Step 4

  5. Finish with Parmesan and serve

    • Stir in a generous amount of freshly grated real Parmesan so it melts properly.
    • Serve hot with warm bread.
    Step 5
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