Escarole With White Beans

Total Time
30mins
Prep 10 mins
Cook 20 mins

I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Then add the onions to the pan and continue from there.

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil over medium heat.
  2. Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
  3. Sprinkle Parmesan on top and serve.

Reviews

(1)
Most Helpful

Delicious! I used water and a vegetarian boullion cube in place of the chicken broth. I also added a shallot, and dried parsley and thyme, which complimented the white wine. So yummy, I had seconds.

bunnycook August 03, 2011

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