Braised Escarole with White Beans and Garlic
Hearty greens and creamy beans in a concentrated lemon-garlic glaze
Why This Recipe Works
Escarole’s natural bitterness mellows beautifully when braised, creating a rich glaze that coats the creamy white beans. This technique relies on reducing the broth at the end to concentrate the flavors into a silky, savory sauce.
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, 5 to 7 minutes.
Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds—keep the garlic moving so it does not scorch.
Add the escarole, broth, and beans. Cook, stirring often, until the escarole has completely wilted and released its moisture, about 5 minutes.
Increase the heat to high and continue to cook until the liquid has reduced to a light glaze that coats the vegetables, 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?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What substitutions can I make?
- cannellini beans: Great Northern beans
