Escarole and Beans

Escarole and beans or scarole and beans is quintessential “cucina povera.” While I love decadent Italian and Italian-American food, I would take a bowl of escarole and beans over chicken parm any day of the week. It’s few ingredients, comes together quickly, tastes delicious and it’s healthy!

Ingredients

3 medium size bunches of escarole

2 29oz can of cannellini beans

1 32 oz container of chicken stock

3 cloves of garlic crushed

salt and red pepper to taste

2 tablespoons evoo

Directions

Roughly chop your escarole and wash it thoroughly. I like to chop a bunch at a time and throw it in my salad spinner and wash it until the water comes clear, usually 2-3 times.

Open your cans of cannellini and pour them into a strainer and give them a good rinse

Take a large pot, add your olive oil and garlic. Cook on low until garlic browns but does not burn

Add your escarole and chicken stock

Cover with a lid and allow to cook down on medium heat for 10-15 minutes

Take the lid off and add your beans. Cover the escarole and beans the rest of the way with water. Add salt to taste and red pepper if you like it a little spicy

Cook covered on medium-low heat for 30-35 minutes or until the escarole is tender

Buon appetito!