Southern Italian Escarole and Beans

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.

Melissa Jo

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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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