Best 4 Escarole With Cannellini Beans Recipes

Escarole with cannellini beans is a classic Italian dish known for its bold flavors and rustic charm. This hearty and flavorful combination of bitter escarole, tender cannellini beans, and aromatic herbs is a staple in many Italian households and a delight for both vegetarians and meat-lovers alike. Whether you're seeking a comforting meal on a chilly evening or a vibrant side dish to accompany your favorite protein, escarole with cannellini beans offers a symphony of textures and tastes that's sure to please.

Let's cook with our recipes!

SAUTEED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Sauteed Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry
1 can cannellini beans, rinsed and drained

Steps:

In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, and season with salt and pepper, to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

SAUTED ESCAROLE WITH GARLIC AND CANNELLINI BEANS

Sauted Escarole with Garlic and Cannellini Beans image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 4

Ingredients

2 garlic cloves, sliced
4 tablespoons olive oil
2 pounds escarole, trimmed, cut into bite-size pieces, rinsed well, and spun dry.
1 can Cannellini beans, rinsed and drained

Steps:

In a large skillet start the garlic in cold oil over moderately high heat, stirring, until it is golden. To the skillet add the escarole, salt and pepper to taste. Saute the mixture, stirring, for 1 minute. Cook the mixture, covered, over moderately low heat for 4 minutes, or until the escarole is tender, stir in the cannellini beans. Heat through.

ESCAROLE AND BEANS

Escarole and Beans image

This is a creamy concoction of escarole and beans. It's rich, and it's divine! It's also best served with a warm crusty Italian bread.

Provided by KristaP

Categories Side Dish Vegetables Greens

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
2 large heads escarole
salt and pepper to taste
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
2 (16 ounce) cans cannellini beans, undrained
3 sprigs fresh parsley, chopped

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 42.7 g, Fat 11.8 g, Fiber 18.7 g, Protein 13.1 g, SaturatedFat 1.6 g, Sodium 543.4 mg, Sugar 1 g

ESCAROLE SALAD WITH WHITE BEANS AND LIME VINAIGRETTE

Escarole Salad with White Beans and Lime Vinaigrette image

Categories Bean Olive Pepper Side No-Cook Vegetarian Quick & Easy Lunch Lime Healthy Vegan Escarole Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 tablespoons fresh lime juice
1 serrano chile, minced
8 cups escarole salad mix (about 7 ounces)
1 (15-ounce) can cannellini (white kidney beans), drained, rinsed
1/2 cup Kalamata olives, pitted, halved
1/4 cup toasted pepitas (pumpkin seeds) or pine nuts

Steps:

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Toss salad mix, cannellini, and olives in large bowl. Pour dressing over; toss. Divide salad among plates. Sprinkle with pepitas or pine nuts and serve.

Tips:

Choose fresh escarole: Look for escarole with crisp, deep green leaves and no signs of wilting or yellowing.
Wash escarole thoroughly: Rinse the escarole under cold water to remove any dirt or grit.
Chop escarole into bite-sized pieces: This will make it easier to eat and will help the escarole cook evenly.
Use a variety of beans: In addition to cannellini beans, you can also use chickpeas, kidney beans, or black beans in this recipe.
Add your favorite vegetables: Feel free to add other vegetables to this dish, such as carrots, celery, or onions.
Season to taste: Add salt, pepper, and other seasonings to taste.
Serve immediately: Escarole with cannellini beans is best served immediately after it is cooked.

Conclusion:

Escarole with cannellini beans is a healthy and delicious dish that can be enjoyed as a main course or a side dish. It is a great way to get your daily dose of vegetables and fiber. This dish is also a good source of protein and iron. With its simple ingredients and easy preparation, escarole with cannellini beans is a great option for a quick and healthy meal.