Escarole and Beans Recipe

Olive oil: Used for sautéing the garlic and adding a rich flavor to the dish.

Garlic: Adds a fragrant and savory element to the recipe.

Escarole: A leafy green with a slightly bitter taste that becomes tender when cooked.

Cannellini beans: Creamy white beans that add protein and texture.

Vegetable broth: Provides a flavorful base for the dish; chicken broth can also be used.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor.

Parmesan cheese: Optional, but adds a savory and nutty finish when grated on top.

When sautéing the garlic, be sure to keep a close eye on it to prevent burning. Garlic can turn bitter if overcooked. Aim for a light golden color before adding the escarole. This will ensure a fragrant and flavorful base for your dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish similarly to garlic.

• escarole - Substitute with kale: Kale has a similar texture and slightly bitter taste, making it a good replacement for escarole.

• cannellini beans - Substitute with great northern beans: Great northern beans have a similar creamy texture and mild flavor, making them a suitable alternative.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor if you are not strictly vegetarian.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can still complement the dish.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and salty flavor, making it a good alternative to parmesan.

• Allow the escarole and beans to cool to room temperature before storing.
• Transfer the dish to an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.
• Store in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, place the airtight container in the freezer. The escarole and beans can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the frozen escarole and beans in the refrigerator overnight.
• Reheat on the stovetop over medium heat until warmed through. Add a splash of vegetable broth or chicken broth if the mixture appears too thick.
• For a quick reheat, you can also use the microwave. Transfer the desired portion to a microwave-safe dish, cover, and heat in 1-minute intervals, stirring in between, until hot.
• If you plan to add parmesan cheese when serving, do so after reheating to maintain its texture and flavor.

• Stovetop Method:

  1. Pour the leftover escarole and beans into a saucepan.
  2. Add a splash of vegetable broth or chicken broth to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through, about 5-7 minutes.
  4. Taste and adjust seasoning with salt and black pepper if needed.

• Microwave Method:

  1. Transfer the escarole and beans to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 1-2 minutes, stirring halfway through.
  4. Check if it’s heated evenly; if not, continue in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the escarole and beans in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes or until heated through.
  5. Stir halfway through the reheating process to ensure even heating.

• Slow Cooker Method:

  1. Transfer the escarole and beans to your slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.
  4. This method is ideal if you have time and want to keep the dish warm for an extended period.

• Large pot: Used to cook the escarole, beans, and broth together.

• Wooden spoon: Ideal for stirring the ingredients as they cook.

• Chef's knife: Essential for chopping the escarole and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the escarole and garlic.

• Measuring spoons: Used to measure the olive oil accurately.

• Can opener: Necessary for opening the cans of cannellini beans.

• Colander: Used to drain and rinse the cannellini beans.

• Grater: If using parmesan cheese, this tool will help grate it finely.

• Ladle: Useful for serving the hot escarole and beans into bowls.

Prep ingredients ahead: Chop the escarole and mince the garlic in advance to save time during cooking.

Use pre-minced garlic: Opt for jarred minced garlic to cut down on prep time.

Rinse beans in advance: Drain and rinse the cannellini beans before starting to cook.

Use pre-washed greens: Buy pre-washed and chopped escarole to skip the cleaning step.

Simmer with a lid: Cover the pot while simmering to speed up the cooking process.

Grate cheese beforehand: Grate the parmesan cheese ahead of time if you plan to use it.