GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
BEANS AND GREENS
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
ESCAROLE AND WHITE BEAN SOUP
Escarole and White Bean Soup often referred to as Italian greens and beans, is the ultimate comfort food recipe. Healthy, delicious and so easy to make.
Provided by Maria Vannelli RD
Categories Soup
Time 1h45m
Number Of Ingredients 12
Steps:
- Drizzle 3 tablespoons of olive oil in a large pot set over medium-high heat.
- Lower the heat to medium, add 1 medium diced onion and saute for about 5-7 minutes until soft.
- Add the minced garlic (3-4 cloves) and diced celery (2-3 stalks) and saute for a couple of minutes.
- Season with salt and pepper and if desired, a pinch or two of red pepper flakes.
- Add approximately 3 cups of vegetable stock and allow to simmer and reduce until vegetables are soft. This can take about 15-20 minutes.
- Add the cooked (or canned) white beans and simmer for another 10 minutes or so.
- Taste and adjust seasonings.
- Add the coarsely chopped head of raw escarole and simmer until the greens are tender.
- Serve with a slice of whole wheat bread and garnish with freshly grated cheese, chopped parsley, a drizzle of olive oil and if desired a squirt of lemon juice.
Nutrition Facts : ServingSize 1 serving, Calories 233 kcal, Carbohydrate 32 g, Protein 10 g, Fat 8 g, Sodium 515 mg, Fiber 9 g, Sugar 3 g, SaturatedFat 1 g, Cholesterol 1 mg
GREENS AND BEANS
Make and share this Greens and Beans recipe from Food.com.
Provided by wendwoo
Categories Greens
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in saucepan. Stir in garlic and seasoning and saute for 3 minutes.
- Stir in greens.
- Cover and cook until wilted.
- Remove cover and stir in beans. Cook for 3 minutes.
- Add Chicken broth for juice and most importantly, flavor.
Nutrition Facts : Calories 327.1, Fat 7.8, SaturatedFat 1.2, Sodium 62.4, Carbohydrate 50.3, Fiber 16.7, Sugar 1.2, Protein 17.4
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 BEAN SOUP - GIADA DE LAURENTIIS
Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Simple, easy, delicious, and soothing!
Provided by Julesong
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
- Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
- Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
- Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
- Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.
Nutrition Facts : Calories 238.4, Fat 11.7, SaturatedFat 2.5, Cholesterol 4.2, Sodium 167.5, Carbohydrate 22.8, Fiber 6.8, Sugar 0.7, Protein 12.9
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