Sicilian Escarole with Cannellini Beans
Tender bitter greens and buttery beans in a savory broth
Why This Recipe Works
This quick weeknight side balances the buttery texture of cannellini beans with the mild bitterness of escarole. Brief cooking ensures the greens soften without losing their character while keeping the beans perfectly intact.
Instructions
Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the onions, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 8 to 10 minutes.
Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add the escarole, beans, broth, and water to the pot. Increase the heat to medium-high and bring to a simmer. Cover the pot and cook until the escarole is wilted, about 3 to 5 minutes.
Remove the lid and continue to simmer, stirring occasionally, until most of the liquid has evaporated and the greens are very tender, about 5 to 7 minutes. The beans should be heated through but still holding their shape.
Remove from the heat and stir in the lemon juice. Season with salt and pepper to taste. Serve warm with a final drizzle of extra-virgin olive oil.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- escarole: Chicory
