Escarole and Beans (Scarola e Fagioli)
Escarole and Beans features fresh tender escarole braised in garlic butter with creamy cannellini beans. It's the ideal healthy dinner that is loaded with nutrients and made in under 30 minutes.
Servings 4
Ingredients
- 2 heads fresh escarole
- 15 ounce can cannellini beans, undrained
- ⅔ cup vegetable broth
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Thoroughly wash your escarole, then tear it into small pieces. I like to use my salad spinner to help make it easier.
- Heat a large pot to high with a few inches of water. Once boiling, add in a generous amount of salt and the escarole. Blanch for 5 minutes.
- While the escarole is blanching, add the butter and olive oil to a skillet with high sides or a Dutch oven. Add in the garlic and sauté for about 30 seconds.
- Add in the cannellini beans (with the liquid), vegetable broth and stir.
- Add in the blanched escarole, salt and pepper, then stir to combine.
- Simmer uncovered for 10 minutes or until the escarole is tender, then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Escarole and Beans (Scarola e Fagioli)
Amount per Serving
Calories
192
% Daily Value*
Fat
7
g
11
%
Saturated Fat
9
g
56
%
Carbohydrates
26
g
9
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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