Escarole With White Beans

READY IN: 30mins
Recipe by JackieOhNo

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.

Top Review by bunnycook

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.

Ingredients Nutrition


  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.

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