Braised Escarole with Beans
A hearty and nutritious side dish featuring tender escarole braised with creamy cannellini beans.
Nutrition
Calories: 180cal
Carbohydrate: 26g
Protein: 7g
Fat: 6g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 large head of escarole, roughly chopped
- 1/2 cup vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- 1. Heat the olive oil in a large skillet or a sauté pan over medium heat.
- 2. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- 3. Add the chopped escarole to the pan, stirring to coat with the garlic oil. Cook for about 2-3 minutes until the escarole begins to wilt.
- 4. Pour in the vegetable broth, cover the pan, and reduce the heat to low. Simmer for about 10 minutes until the escarole is tender.
- 5. Stir in the cannellini beans and season with salt and pepper to taste. Cover again and cook for another 5 minutes to heat the beans through.
- 6. Remove the pan from the heat and stir in the lemon juice.
- 7. Serve warm, topped with grated Parmesan cheese if desired.
