I knew going into this week due to briefing deadlines that I would have zero time to cook. So Sunday was spent preparing the week’s meals helping me to just reheat on a busy night. Take tonight – in addition to filing a large brief, I had 3 Zoom meetings all after 5 PM, so I just scarfed down my reheated Escarole and Beans. They were delicious and better than when I first made them on Sunday due to the melding of all of the flavors.
This lemony dish is high in protein and fiber, so it’s the perfect meal. Cooking down the beans makes them super creamy – but there’s nothing unhealthy like cream in this recipe.
Escarole and Beans
Course: DinnerCuisine: ItalianDifficulty: Easy4
servings5
minutes20
minutesIngredients
2 Heads of escarole, washed well to eliminate sand, and chopped
1 onion, diced
2 cloves garlic, chopped
1 can cannellini beans (white kidney beans), undrained
2 TBS lemon juice
Non-stick cooking spray or 1 TBS olive oil
Salt and pepper
Directions
- Wash escarole and drain well. Chop escarole into bite-sized pieces.
- Dice onion.
- In pot with a lid, saute the onion over low heat.
- Chop the garlic while the onion is sauteing.
- Once the onion is softened, add the garlic and the escarole.
- Wilt the escarole until softened (like the consistency of spinach). Add the lemon juice and salt and pepper to the pot and cook for another minute.
- Remove escarole mixture from pot and place in a bowl.
- Add can of cannellini beans to the pot including the liquid from the can.
- Bring the beans to a boil.
- Turn the heat to low and let the beans simmer for 10 minutes.
- Add the escarole to the pot. Mix well. Cook for another 5 minutes.
- Serve immediately or refrigerate for up to 5 days. Serve warm.
Notes
- You can make this in two pots at the same time to save time.
- This recipe goes great with a large piece of crusty bread.
- Feel free to add 1/4 tsp of crushed red pepper.
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