Southern Italian Escarole and Beans

A woman in a red polka dot top smiles in a kitchen, standing behind a pan of Italian Beans and Escarole with pasta on a wooden counter. White cabinets and flowers are in the background.

I grew up eating Italian Escarole and Beans, and let me tell you, this recipe may be healthy, BUT… here comes the big but, you wouldn’t know it because it is RIDICULOUS delicious! My mother made it, my grandmother made it, and now when I make it, I swear I can smell me, my sister, my mom, and my dad sitting around our round kitchen table eating, yelling, and laughing. This is one of my old-school Italian recipes that is simple, but wildly delicious. AND, if you’ve never heard of escarole and beans, open your mind, and get ready for the best side dish you’ve ever had! In my family we serve this right along of our chicken cutlets, Italian baked fried chicken, and of course my Sunday sauce!

This dish comes from the Campania region of southern Italy, and honestly, leave it to the Italians to take escarole, beans, garlic, olive oil, and a little cheese and turn it into something you want to stand over the stove and eat with a spoon. SO, here comes the disclaimer: Ingredients MATTER. The extra virgin olive oil must be GOOD, the Pecorino Romano Cheese must be Locatelli, and the escarole must be big and gorgeous! It’s garlicky, and it has that little kick from the crushed red pepper and pepperoncini that makes you go back for one more bite… and then one more after that.

A jar of mild banana pepper rings, a bottle of La Española extra virgin olive oil, a bowl of sliced garlic, a bowl of red pepper flakes, and greens on a kitchen counter. — Garlic, crushed red pepper, and pepperoncini’s make this dish so flavorful with just the right kick. This is a recipe with very few ingredients so your ingredients need to be quality. Whenever I’m making a recipe where the olive oil really matters, I always use La Espanola!

A pile of fresh, chopped green lettuce sits on a wooden cutting board in a kitchen with white cabinets and a dishwasher in the background. — This escarole gets a nice rustic chop — nothing fancy, just old-school Italian and delicious!

Two women shopping for produce at a grocery store stand with tomatoes, avocados, and other fruits. One woman bends over her cart, while the other inspects leafy greens. Signs label various produce items above them. — As I said in the summary ingredients matter! grab your escarole at your local farmers market for the best quality escarole and beans. We love Bedners in South Florida!

A hand holds a jar of mild banana pepper rings above a skillet with oil and red pepper flakes. The person has red nail polish and is about to add the peppers to the pan. — These delicious banana pepper rings I got from my local farmers market, Bedners!!

A person adds fresh green leafy vegetables to a pot on a stovetop, with wooden utensils and kitchen tiles visible in the background.

Sliced garlic and yellow peppers sizzling in oil in a black cast iron skillet on a stovetop. An orange spice container lies tipped over on the countertop nearby.

Sliced yellow peppers and garlic are sizzling in oil in a black cast iron skillet on a stovetop, with a white tile backsplash and kitchen utensils in the background.

A colander of white beans is being poured into a cast iron skillet filled with cooked greens and vegetables, with steam rising from the pan. — Use tongs and add the escarole right into the skillet before adding the beans. A little water coming with it is a good thing!

White beans and leafy greens cooking in a black cast iron skillet on a stovetop, with steam rising and a wooden spoon and pot visible in the background. — Cannellini beans, also known as white kidney beans, get drained and rinsed before going into the pan.

A hand grates cheese over a skillet filled with cooked white beans and leafy greens, likely kale, on a stovetop with a white tile backsplash. — Fresh pecorino romano cheese all over the top because that is what takes this from good to oh my gosh!!!

A cast iron skillet on a stove filled with white beans, wilted greens, and a light broth, cooking together. — let it simmer for a few minutes

A hand grates cheese over a cast iron skillet filled with cooked greens and white beans. A white “DRINK” mug is visible in the background. — Remove from the stove, top with some more fresh grated Pecorino Romano cheese, and drizzle with some GOOD extra virgin olive oil!

White beans, wilted greens, and grated cheese are cooked together in a black cast iron skillet. In the background, a white mug labeled “DRINK” sits on a kitchen counter.

A woman in a red polka dot top smiles while standing in a kitchen, resting one hand on a counter. In front of her is a skillet filled with greens, beans, and cheese. — Make it!!

Melissa’s Tips!

2 heads of escarole = 1 can of beans: Melissa’s rule of thumb is for every 2 heads of escarole, use 1 can of cannellini beans. If you want it heartier or you’re using extra escarole, add another can of beans.

Control the heat: If you want this less spicy, just use less crushed red pepper. You’ll still get all that garlicky, olive oil flavor without too much heat.

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Use what cheese you have: Pecorino Romano is delicious in this recipe, but you do not have to use it. Parmesan regiano works too, so use what you have in your kitchen.

Keep everything moving: Start boiling your water while the garlic, olive oil, crushed red pepper, and peppers are cooking in the skillet. That way, everything is ready at the same time and you can add the escarole right into the pan.

🤔 Common Questions

What are cannellini beans?

Cannellini beans are also known as white kidney beans. They are creamy, mild, and perfect for Italian recipes like escarole and beans.

Do I have to boil the escarole before putting into the skillet?

Yes, boiling it for just a few minutes helps soften the escarole before it goes into the skillet. You don’t need to cook it for long, just enough to take away some of the toughness.

Can I make this less spicy?

Yes! You can leave out the crushed red pepper flakes or use less pepperoncini if you want it more mild. It will still be delicious and full of flavor from the garlic, olive oil, beans, and pecorino.

Melissa Jo

Southern Italian Escarole and Beans

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This Italian Escarole and Beans recipe is a cozy, nostalgic dish Melissa grew up eating, made with tender escarole, creamy cannellini beans, garlic, olive oil, pepperoncini, crushed red pepper, and freshly grated pecorino. It’s simple, rustic, comforting, and tastes just like home.

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Prep Time 20

Cook Time 13

Servings: 4

Course: dinner, Lunch, Side Dish

Cuisine: Italian

Calories: 166

Ingredients

2 Escarole heads
1 can of cannellini beans 15.5 oz each, drained and rinsed
1/4 cup extra virgin olive oil
5 cloves garlic sliced
1/4 tsp crushed red pepper flakes use less if you want less heat and more if you want more heat!
2-3 tbsp sliced pepperoncini or banana peppers use less if you want less heat and more if you want more heat!
Salt and pepper to taste
3 oz freshly grated pecorino Romano cheese plus more for topping
Olive oil for drizzling at the end

Method

Step 1: Prep the escarole and beans

Wash and chop the end off each head of escarole. Then give the escarole a rough, rustic chop. Melissa did about 2-3 chops down each head, but you can chop it smaller if you like it less rustic.
Drain and rinse the cannellini beans in a colander. Cannellini beans are also known as white kidney beans, and they are perfect in this recipe because they’re creamy, hearty, and hold up beautifully with the escarole.
Melissa note: Start boiling your pot of water for the escarole so everything is moving at the same time.

Step 2: Heat the skillet with olive oil, garlic, and peppers

Heat a large skillet over medium heat and add in the extra virgin olive oil. Add the sliced garlic, crushed red pepper flakes, sliced pepperoncini or banana peppers, salt, and pepper.
Let everything cook together so that garlic gets fragrant and that oil gets all delicious and flavorful. You don’t want the garlic too brown, just lightly golden and smelling amazing.

Step 3: Boil the escarole (blanche)

Once your water is boiling, add the chopped escarole and boil it just for a few minutes to soften it. Cook for about 2-3 minutes.
You don’t want to overcook it here. You’re just softening it before it goes into the skillet.

Step 4: Add the escarole to the skillet

Using tongs, remove the escarole from the boiling water and add it straight into the skillet with the cooked garlic and extra virgin olive oil. Let a little water drip off for a second, but don’t drain it completely. That little bit of water helps everything cook together and gives the dish that perfect saucy texture.
Raise the heat and let the escarole cook with the garlic oil, peppers, and seasonings.

Step 5: Add the beans

Add in the drained and rinsed cannellini beans. Season again with a little more salt and pepper.
Let everything cook together for about 10 minutes, or until the liquid starts to thicken and the flavors come together.

Step 6: Finish with pecorino and extra virgin olive oil

Once the liquid has thickened, shred freshly grated pecorino romano all over the top.
Take the skillet off the stove, drizzle with GOOD olive oil, and finish with a little more freshly grated Pecorino Romano cheese.

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Nutrition

Serving: 4peopleCalories: 166kcalCarbohydrates: 9gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 53mgPotassium: 743mgFiber: 7gSugar: 1gVitamin A: 4938IUVitamin C: 22mgCalcium: 125mgIron: 2mg

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👝 How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium-low heat until warmed through. You can also microwave it, but if it thickens too much, add a tiny splash of water or olive oil to loosen it back up.