White Beans with Braised Escarole
A hearty, bitter-green sauté finished with bright lemon and olive oil
Why This Recipe Works
This classic Italian combination balances the creamy texture of cannellini beans against the pleasant bitterness of braised escarole. Reducing the broth at the end concentrates the flavors into a silky glaze that coats every leaf.
Instructions
Heat the oil in a Dutch oven over medium-high heat until it shimmers. Add the onions and salt, stirring frequently until the onions are softened and lightly browned, 5 to 7 minutes. Stir in the garlic and pepper flakes and cook until fragrant.
Add the escarole, beans, broth, and water and cook, stirring often, until the escarole has wilted, about 5 minutes. Increase the heat to high and continue cooking until the liquid has nearly evaporated, 10 to 15 minutes, leaving a light sauce that coats the beans.
Remove the pot from the heat and stir in the lemon juice. Drizzle with additional oil and season with salt and pepper to taste. Serve warm, ideally with crusty bread.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
