OLD WORLD ESCAROLE AND BEANS
After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York. It has a soupy consistency so best served in a bowl with a crusty bread for dipping. My husband asks me to make this every week. I promise you will love this recipe. The cooking technique removes the bitterness from the escarole while maintaining the firmness of the beans.
Provided by MissyPorkChop
Categories Side Dish Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 22 g, Cholesterol 14.4 mg, Fat 11.4 g, Fiber 9.5 g, Protein 9.5 g, SaturatedFat 3.1 g, Sodium 927.1 mg, Sugar 1 g
ESCAROLE AND BEAN SOUP
Provided by Giada De Laurentiis
Time 22m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
- Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.
ESCAROLE WITH CANNELLINI BEANS
This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.
Categories Bon Appétit Bean Escarole Parmesan Garlic Side Vegetarian
Yield 4 servings
Number Of Ingredients 17
Steps:
- Beans:
- Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
- Escarole and assembly:
- Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
- Do Ahead
- Beans can be cooked 4 days ahead. Cover and chill.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
ESCAROLE AND BEANS RECIPE
Wilted leafy escarole is steeped in a garlicky broth and simmered with cannellini beans for a healthy, hearty and easy soup.
Provided by The Food Quest
Categories Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium-high heat. Add garlic, oregano and parsley. Saute for about 30 seconds or until fragrant. If garlic begins to brown, lower heat immediately.
- Add escarole, mixing the leaves around the pan until they are covered in garlic, oil and dried herbs.
- Add chicken broth, water, beans. Lower heat to medium low and simmer 20 minutes, stirring sporadically.
- To serve, top each bowl with freshly grated parmesan cheese, and (optional) crushed red pepper flakes.
SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS
Steps:
- In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.
ESCAROLE AND BEANS
This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.
Provided by KristaP
Categories Side Dish Vegetables Greens
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g
ESCAROLE AND BEANS IN RED SAUCE
I went to Buca Di Beppo and had their Tuscan Beans and Escarole and it was SO GOOD! I couldn't find a recipe for it, so I did my best to duplicate it and this was the result. DELICIOUS! Serve with crusty bread. You can use canned beans if want. Cooking time does not reflect the soaking time of the beans. If you substitute canned beans, the passive cooking time would go down to 45 minutes.
Provided by LizP5885
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain.
- Heat olive oil and chopped garlic for one minute.
- Add chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing.
- Add Beans, Tomato Sauce, Diced Tomatoes and broth. Stir to combine.
- Simmer together uncovered for 45 minutes until slightly thickened.
- Add Salt and Pepper to taste.
- Serve in bowls with delicious crusty bread!
Nutrition Facts : Calories 346.3, Fat 8.4, SaturatedFat 1.4, Sodium 1004.2, Carbohydrate 54.7, Fiber 18.5, Sugar 10, Protein 17.5
ESCAROLE, PEPPERONI AND BEANS
Make and share this Escarole, Pepperoni and Beans recipe from Food.com.
Provided by Marich
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large saute pan with a lid, add olive oil and heat to medium. Add the diced pepperoni and saute a few minutes. Add the clean escarole and toss.
- Add the chicken broth and heat till simmering. Lastly, add the cannellini beans. Heat through till the escarole is very tender.
- Delish!
Nutrition Facts : Calories 190.5, Fat 11.3, SaturatedFat 1.7, Sodium 411.1, Carbohydrate 17.1, Fiber 11, Sugar 1.9, Protein 7.4
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