Sautéed Escarole and White Beans
A hearty and bright vegetable side finished with a light glaze
Why This Recipe Works
The slight bitterness of escarole is perfectly balanced by mild, creamy white beans and a squeeze of lemon. Reducing the vegetable broth at the end creates a silky glaze that ties the dish together.
Instructions
Heat the oil in a large skillet over medium heat until it shimmers. Add the onions and a pinch of salt and pepper and cook until they are softened and translucent, about 5 to 7 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant.
Add the escarole, vegetable broth, and beans. Simmer over medium-low heat until the greens are completely wilted and tender, about 5 minutes.
Increase the heat to medium-high and cook, stirring occasionally, until the liquid has reduced to a light glaze that coats the beans and greens, about 3 to 5 minutes.
Stir in the lemon juice and season with salt and pepper to taste. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
What substitutions can I make?
- escarole: Chicory
