With hearty cannellini beans, punchy garlic, and a mouthwatering mix of comforting flavors, this braised escarole recipe is the perfect winter warmer. Escarole is a superfood that looks a tad like lettuce, and it’s as good for you as it is delicious! Whip up this simple dish to banish those cold-weather blues in a flash.
Allow me to introduce you to the star of today’s show: Escarole! Never heard of it? Well honestly, neither had I until a wonderful friend of mine named Kari introduced me to it! Loaves n Dishes is her blog, by the way. She’s absolutely fabulous, and a total genius with food. Tons of fresh ingredients, clever cooking methods, and fantastic flavors. She introduced me to this dish, and I’m so happy she did!
Where were we? Ah yes, escarole. As I’ve learned from Kari, escarole is a bit of a sleeper superfood. We’re all down with kale and spinach, and escarole is another leafy, lettuce-like variety of endive that’s loaded with vitamins, nutrients and fiber! Raw escarole is quite bitter, but when cooked, it develops a nutty, earthy, slightly sweet flavor that I love.
I firmly believe that leafy green-loaded dishes (like my beet rice and garlicky kale bowl or spinach, leek, and potato frittata!) make the best comfort food. And comfort is what this braised escarole is all about!
We’ll be sautéing our escarole in a skillet, then braising it with a host of ingredients, including bay leaves, a squeeze of lemon, parmesan, and some hearty cannellini beans. The result is a stunning meal that nurtures, soothes, and tastes utterly incredible!
Sprinkle it with some extra parmesan shavings, and serve with toasted Italian bread to make the most of this healthy, comforting recipe that’s just ridiculously good.
Ingredients for Braised Escarole
This is the complete list of ingredients for braised escarole. You’ll find most of it in any grocery store, but the escarole itself is the hardest part to track down!
Extra Virgin Olive Oil: Since we’re sautéing and braising in the same pan, every ingredient we use will absorb some flavor from the oil. So, I think this recipe is a fabulous excuse to reach for the good stuff!
Extra virgin olive oil is selected for its gorgeously subtle taste, and it instantly elevates our braised escarole.
Garlic Cloves: Peel and smash a few cloves of garlic, then gently fry them to release their robust flavor and aroma. The mellow taste of cooked garlic works perfectly with the citrus and spices in this dish.
Red Chili Flakes: A couple of pinches of red chili flakes add just enough heat to this recipe to keep it interesting! The capsaicin melts away as our escarole braises, leaving behind a gentle spice that adds an extra layer of flavor to the recipe.
Head of Escarole: The MVP! As I mentioned earlier, escarole is part lettuce, part spinach, and part kale. Kind of. However you choose to describe it, this leafy green is packed with healthy nutrients and vitamins. It braises beautifully and absorbs all of the incredible flavors we’re cooking with!
Chicken Stock: Braising in chicken stock means that every ingredient in this dish develops a comforting, savory edge.
Bay Leaves: Earthy and floral bay leaves gradually release their flavor and aroma as the escarole braises. Bay leaves enhance the overall flavor by adding a mild bitterness and depth that complements the other ingredients.
Cannellini Beans: Versatile white cannellini beans are perfect for savory dishes like this one! They have a very mild nutty flavor and a delightful creamy texture. So, they’re the perfect choice for beefing up our braised escarole. Oh, and this light-colored bean is a great source of protein!
Salt & Pepper: Add a pinch of salt and pepper to taste! Add red pepper flakes for heat if you’d like.
Lemon: We use whole lemon slices in this dish. As this dish cooks down, the lemon infuses everything with a gentle citrus flavor. Simmering the pot means the lemon’s sharpness dies away. You’ll be left with a gentle taste that pairs brilliantly with the chili flakes and parmesan.
Parmesan Cheese: If possible, try to find a large wedge of Parmesan cheese with the rind still attached. We’ll be topping our braised escarole with indulgent Parmesan shavings, but we use the rind in the dish itself! As the dish simmers, the rind releases its savory goodness and adds a rich umami flavor to the mix.
Recipe Customizations
- If you’re watching your salt intake, try using plain water instead of chicken stock. You can also substitute a mixture of vegetable stock and water to make this recipe vegetarian.
- If you can only find pre-shaved Parmesan, the recipe will still work without the cheese rind.
- Extra hungry? Roast a chicken breast and serve it on top of this braised escarole for a super substantial (but still clean!) meal!
- Add any fresh vegetables you love. Bok choy, bell pepper, diced tomatoes, and broccolini are great options.
- Swap out the cannellini beans for pinto beans, kidney beans, garbanzo beans, or black beans.
How to Make Braised Escarole
Start by rinsing the escarole in cold water. Give it a rough chop and transfer to a salad spinner to remove the excess water.
Heat your olive oil in a large skillet or a Dutch oven over medium-high heat.
Add the minced garlic, and cook a couple of minutes until it turns lightly golden brown
Then, add the escarole and chili flakes, and toss to coat the escarole.
Pour in your chicken stock, then add the Parmesan cheese rind, bay leaves, cannellini beans, salt, pepper, and lemon slices.
Bring everything to a boil, then reduce to medium heat or low heat and cook at a slow simmer for 20 to 30 minutes with the lid partially on. Don’t seal it completely!
Once the escarole is tender, remove the lid and fish out the bay leaves.
Ladle the escarole, beans, and broth into some soup bowls, drizzle with olive oil, and top with parmesan shavings.
Serve alongside some toasted bread, and dive in!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips for Stunning Braised Escarole
- Rinse your escarole well before starting to remove any stubborn dirt or grit!
- Try to cut the escarole into evenly-sized pieces before you start. This will help everything absorb flavor and cook evenly.
- You only want to partially cover your skillet as the dish cooks. We’re not doing a full-on simmer here!
What Does It Taste Like?
This dish is comforting with a capital C!
Escarole has a slightly bitter taste, although there are so many fantastic flavors here. From spicy chili flakes to zingy lemon to punchy garlic, the escarole absorbs them all beautifully.
And the broth! It’s a savory machine that feels like fall and winter in a bowl.
I strongly recommend serving braised escarole with plenty of good, toasted bread to soak up the broth.
Trust me, you’ll lick your plate clean!
This comforting and wholesome braised escarole is the perfect antidote for those winter blues. Enjoy it during the colder months of the year for cozy comfort food!
Blown away by this braised escarole? Here are five more comforting dishes for you to try.
More Comfort Food
- Gluten-Free Lasagna
- Hearty Ground Turkey Soup with Vegetables
- Easy Stove Top Beef Stew
- Hungarian Goulash
- Crock Pot Sausage and Cabbage Soup
- Roasted Winter Vegetable Bowls with Nutmeg Tahini
Is escarole now on your weekly shopping list? Let me know in the comments!
Braised Escarole Recipe
Ingredients
- ¼ cup extra virgin olive oil
- 5 cloves garlic peeled and smashed
- 2 pinches red chili flakes
- 1 head escarole chopped
- 2 cups chicken stock *
- 1 parmesan cheese rind optional
- 2 bay leaves
- 1 (15-oz) can cannellini beans drained
- salt and pepper to taste
- ½ lemon sliced
- parmesan cheese shavings for serving
Instructions
- Add the olive oil and garlic to a large skillet or braising pan; heat over medium-high heat.
- When the garlic becomes golden in color, add the chili flakes and the escarole; give it a toss. Add the chicken stock (or water and vegetable stock), Parmesan cheese rind (optional), bay leaves, beans, salt & pepper, and the lemon slices. Bring the liquid to a boil; then reduce the heat to medium and cook partially covered for 20 to 30 minutes, until the escarole is soft.
- Remove the bay leaves, and ladle the escarole and beans along with the liquid into 2 soup bowls. Drizzle with a little more olive oil and top with parmesan shavings.
- Serve with toasted Italian bread.
Actually, unlike the assertion above, endive and escarole are not exactly the same. A comparison can be made to parsley, which is curly and not terribly flavorful, and Italian parsley, which is flat and imparts a lovely flavor to food, especially chopped finely and added at the end. Endive is curly and can taste sharp but escarole is flat and has no bitterness to it.
This was amazing! We made it vegan with homemade veg broth and no rind and ladled over a simple risotto.
That sounds so tasty! Thanks for letting me know, Dana! xo