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Southern Italian Escarole and Beans

ByMelissa Jo Posted on
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A hand in a red polka dot sleeve holds a spoonful of sautéed greens and white beans from a cast iron skillet in a bright kitchen.

I grew up eating Italian Escarole and Beans, and let me tell you, this recipe is home in a bowl. My mother made it, my grandmother made it, and now when I make it, I swear I can smell my childhood kitchen all over again. This is one of those old-school Italian recipes that is simple, humble, and somehow tastes like a big hug from your Nonna. 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. It’s rustic, it’s cozy, 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.

You finish it with freshly grated pecorino romano and a drizzle of good olive oil, and honey, grab the crusty bread because you are going to want to scoop up every last bit. This is not fancy food — this is real Italian comfort food, and it tastes like love, family, and home. This dish would also pair amazing with my perfect chicken parmesan or my Crockpot Dirty Italian Sausage and Potato Casserole!

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 little kick.
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!
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 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, and drizzle with some 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.

Use what cheese you have: Pecorino Romano is delicious in this recipe, but you do not have to use it. Parmesan 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.

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👝 How to Store Leftovers

tore 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.


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