Escarole and Beans

Hi friends! A favorite recipe today… one that I eat on the regular. I could eat escarole and beans everyday, truly. It is such a simple meal but is so comforting, hearty, and feels even more luxurious with a big piece of crusty bread to dunk.

Escarole is often overshadowed by most greens like spinach, kale, even chard. If you haven’t tried it yet or was never sure how to prepare it, I hope that you enjoy this recipe.

Recipe

You will need:

• 1 head of escarole
• 2 cloves garlic – crushed
• 1 tbs olive oil
• 1 can cannellini beans, drained and rinsed
• 1/4 cup water or veggie stock
• Salt, pepper, and red hot flakes to taste

To make:

• Wash escarole well before roughly chopping.
• Over medium heat, add olive oil and crushed garlic to a large saute pan.
• Add escarole, beans, water/stock, and seasonings.
• Bring to a boil then set to low. Let wilt and cook down for about 20 minutes.
• Once down, you can add a bit of vegan parmesan if you’d like and serve with bread (for the best kind of meal!)

Such a simple meal, but soooo delicious. I hope you enjoy it as much as our family does. x