Braised Escarole and Beans
Braised Escarole and Beans is a simple, light meal that is huge on flavor!
Servings: 2 Servings
Calories: 607kcal
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 or plain water, or 1 cup water + 1 cup vegetable stock, low or no sodium
- 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
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.
Notes
If you’ve got to have meat, serve this dish with some roasted chicken on the top, and then this dish will serve 4 people.
Nutrition
Serving: 1Serving | Calories: 607kcal | Carbohydrates: 45g | Protein: 26g | Fat: 32g | Fiber: 19g | Sugar: 4g