Betsy Acker


I try to make this dish anytime I can find fresh escarole. Originating in Utica, NY, it can be served as a main dish or side.


★★★★★ 2 votes

15 Min
30 Min


  • 2 pkg
    escarole, fresh
  • 2 can(s)
    cannellini beans
  • 4 slice
    proscuitto, chopped
  • 2
    hot italian cherry peppers, diced
  • 1/2 c
    italian breadcrumbs
  • 1 c
    chicken broth
  • 1/4 c
    romano cheese
  • 2 Tbsp
    olive oil
  • 1-2 clove
  • 1 tsp
    hot red pepper flakes

How to Make GREENS and BEANS


  1. Steam escarole in boiling water until tender. Set aside.
  2. Saute chopped onion and garlic in olive oil over medium heat in a frying pan. When tender, add cherry peppers,chicken broth, cannellini beans and proscuitto. Stir gently and blend in escarole.
  3. Simmer for 20 minutes. Add breadcrumbs and red pepper flakes and toss together. Sprinkle with romano cheese before serving.
  4. Great with a loaf of crusty italian bread.

Printable Recipe Card


Course/Dish: Vegetables
Regional Style: Italian
Other Tag: Quick & Easy

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