Escarole and Beans

Carol Perricone


Found this recipe, and have been making it forever!! Absolutely delicious!!

my photos


★★★★★ 1 vote

10 Min
30 Min


  • 3 Tbsp
    olive oil, divided
  • 2 large
    heads escarole
  • ·
    salt and pepper to taste
  • 1/4 tsp
    crushed red pepper flakes
  • 1 clove
    garlic, minced
  • 2
    16 oz cans cannellini beans, undrained
  • 3 sprig(s)
    fresh parsley, chopped

How to Make Escarole and Beans


  1. Heat 2 tablespoons olive oil in large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt and pepper and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes.
  2. 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.
  3. Serve immediately.

Printable Recipe Card

About Escarole and Beans

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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