Braised Escarole with White Beans
Tender greens and creamy beans in a savory broth reduction
Why This Recipe Works
The key to this dish is letting the broth reduce until it forms a light, glossy glaze that coats the escarole and beans. It transforms bitter greens into a savory, substantial side that feels sophisticated but comes together in one pot.
Instructions
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onions and salt and cook, stirring often, until the onion is softened and lightly browned, about 5 to 7 minutes.
Stir in the garlic and pepper flakes and cook until fragrant. Add the escarole, broth, and beans, stirring frequently until the escarole has completely wilted and the volume is reduced.
Increase the heat to high and continue to cook, stirring occasionally, until the liquid has reduced to a light, syrupy glaze that coats the vegetables, about 10 to 15 minutes.
Remove the pot from the heat and stir in the lemon juice. Season with additional salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
