Escarole and Beans
Escarole and Beans
  • Yield: 4 servings
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 240
  • Carbohydrate Content: 31g
  • Cholesterol Content: 5mg
  • Fat Content: 9g
  • Fiber Content: 14g
  • Protein Content: 12g
  • Saturated Fat Content: 1.5g
  • Sodium Content: 100mg
  • Sugar Content: 3g

Escarole and Beans

By 2015-05-13

Key Points

  • For best buy, look for escarole with bright green leaves with no wilting, bruising or yellowing.
  • To prepare escarole, remove any tough or damaged outer leaves. Cut off the root and tear leaves into large pieces. Rinse and dry well.
  • To store fresh, wrap unwashed greens in a damp paper towel and keep in the refrigerator for up to 1 week.
  • Escarole contains vitamin A, which is good for healthy eyes and skin.

Download English | Download Spanish

Ingredients

Instructions

  1. In a large pot, heat oil over medium heat.
  2. Add garlic and cook for 1 minute, stirring often.
  3. Add onion and cook for 2 minutes more.
  4. Add escarole and cook until wilted, about 2 minutes.
  5. Add the chicken broth and white beans.
  6. Simmer until the beans are heated through, about 5 minutes.
  7. Season with red pepper flakes and parmesan cheese.
  8. Serve and enjoy!
  9. Refrigerate leftovers.

 

Nutrition facts per serving

Braised Escarole with Beans_9-2015

Photo Credit: “Escarole” by You as a Machine / CC BY-SA 2.0