When people think of healthy and dark leafy greens, escarole is not the first ones we think of! While it’s not as popular as kale and spinach, escarole is absolutely delicious! Escarole has many health benefits, as it is packed with fiber, vitamin A, calcium and iron. In my Italian household, my mother always made escarole and beans as either a main dish or a side. It’s so hearty and flavorful that it can certainly be a meal in and of itself. While it’s not a soup per se, the consistency is broth-y and the beans really add a creaminess to it as well. It’s also very budget friendly, as the ingredients are inexpensive.
After the Thanksgiving week brought overindulgences and foods outside of our normal routine, I was really craving something on the simpler, healthier side! Escarole and beans is really simple to make, and if you give it a try, I know it will become a regular in your household as well! Here’s how we do it:
Ingredients:
Escarole lettuce (two heads)
White beans (cannellini beans or great northern beans) *undrained*
3 tablespoons of olive oil
1 – 2 cloves of garlic
Fresh parsley
Salt & pepper
Fresh parmesan cheese
Breadsticks or crusty bread
Directions:
Clean your escarole thoroughly. Using your pressure cooker, put escarole in and heat until complete. I usually leave the escarole in for a few minutes after my pressure cooker says “done”. If you don’t use a pressure cooker, you can boil the escarole until tender.
In a medium sized skillet, warm olive oil and sauté garlic. Add salt and pepper. Then, add beans and juices included. Gently simmer until you reach a creamy consistency. Finally, stir in the escarole and fresh parsley. I top with shaved parmesan cheese and breadsticks or crusty bread.
