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.
- 2 tablespoons olive oil
- 2 small onions, quartered and sliced
- 3 garlic cloves, minced
- 1⁄2 cup dry white wine (I use Sauvignon Blanc)
- 1 cup chicken broth
- 1 (19 ounce) can cannellini beans (do not drain or rinse)
- 1 small escarole, tough stems removed and roughly chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup grated parmesan cheese
- In a large skillet, heat the oil over medium heat.
- 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.
- Sprinkle Parmesan on top and serve.
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.