Escarole and White Beans

My family’s CSA weekly pick up started last week! So far we have had lots and lots of greens, meaning we have been busy trying out new recipes. I decided to make this beautiful and enormous bunch of escarole into a side dish. Escarole is a rather bitter green, so I think it’s best when cooked into a dish like this.

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This recipe took about ten minutes to make, but it looks very complex and impressive so I got much more credit for it than I deserved. (Always a nice bonus!) Thanks to grandparents.com for the recipe that I adapted!


You will need:

3 cloves of garlic

2 tablespoons of extra virgin olive oil

1 bunch of escarole (it looks like a lot but remember that greens wilt as you sauté them)

1 cup of vegetable broth

1 cup of white beans

1/2 a cup of tomato sauce

1 teaspoon of dried oregano

optional additions if you like spiciness: 1/8 teaspoon of garlic powder and 1/8 teaspoon of cayenne pepper

Directions:

1. In a large pan over medium heat, sauté the garlic in the olive oil until fragrant. (Make sure you have the escarole ready to add because the garlic burns very quickly)

2. Gradually add in escarole leaves and stir them around until the oil is evenly distributed. Add all of the remaining ingredients and toss thoroughly to combine. Reduce heat to medium low, and cook – stirring occasionally – until the escarole is wilted.

And there you have it! Simple, tasty and seasonal. I put the dish over some bulgar, but it would also taste good over some crunchy bread or pasta.

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3 Responses to “Escarole and White Beans”


  1. 1 linda June 10, 2012 at 10:07 pm

    greens & beans – you can’t beat it. also, love the photos!

  2. 2 inherchucks June 11, 2012 at 12:36 am

    looks delicious! thanks for linking up 🙂

  3. 3 Tammy June 30, 2012 at 8:01 pm

    Greens and beans are my go to comfort food.


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