Escarole and beans is a simple, flavorful, and versatile dish hailing from Italy. It’s a classic example of “cucina povera” – peasant cooking – where resourceful cooks made the most of humble ingredients.
This recipe is easy to make and good for you, too. It’s a vegetarian (or fully plant-based, depending on your broth) option that’s low in fat but packed with vitamins, minerals, and fiber.
This article provides a complete guide to understanding escarole, along with a recipe for a particularly delicious version of escarole and beans.
All about escarole
Escarole is a leafy green vegetable that’s part of the chicory family, which means it’s related to other slightly bitter greens like radicchio and endive. It looks a bit like romaine lettuce, with broad, slightly curly leaves that are pale green, fading to white near the base.
Escarole is one of the stars of cucina povera, or “poor cooking,” the traditional Italian approach to cooking that maximizes inexpensive, humble ingredients.
What does escarole taste like?
Escarole has a slightly bitter taste that many cooks mellow by pre-boiling it for a few minutes before using it in a recipe.
When can I buy escarole?
You’ll typically find escarole in your local grocery store or farmer’s market during the winter months.
What are the different types of escarole?
You may see both smooth and curly escarole for sale. The curly variety has a more intense flavor, while the smooth type is more mild.
Preparing Escarole
Escarole can be a little gritty, so make sure to wash it really well in tepid water. You’ll also want to chop or dice it into pieces that are easy to eat – maybe about 1-inch or so.
Escarole can also taste bitter if you don’t prepare it correctly. An easy fix is to pre-boil it for about 6 to 10 minutes before you add it to the rest of the ingredients. This draws out a lot of the bitterness.
Escarole and Beans Recipe: A Step-by-Step Guide
Ready to try your hand at making this classic Italian comfort food? Here’s a simple recipe that you can adapt to your own tastes.
Ingredients
- Escarole (2 large heads, or about 16 cups chopped)
- Cannellini beans (2 15-oz cans), or red kidney beans if you prefer
- Extra virgin olive oil (3-4 tablespoons)
- Garlic (2-3 cloves, minced)
- Salt and pepper to taste
- Reserved bean liquid (4 tablespoons)
Instructions
- Chop the escarole into bite-sized pieces.
- Boil the chopped escarole for 6-10 minutes, until it’s tender and has lost some of its bitterness.
- Drain the escarole thoroughly, pressing out any extra water. This is important to keep your dish from being watery.
- In a large skillet, sauté the minced garlic in olive oil over medium heat until fragrant. Be careful not to burn the garlic!
- Add the drained escarole and cannellini beans to the skillet.
- Pour in the reserved bean liquid.
- Season with salt and pepper to taste.
- Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Recipe Variations and Tips
- Bean Selection: Cannellini beans are traditional, but red kidney beans add a heartier, earthier flavor. Feel free to experiment!
- Olive Oil: Adjust the amount of olive oil depending on how rich you want the dish to be. If you like a drier consistency, use less oil.
- Serving Suggestions: Serve hot with a side of crusty Italian bread for dipping into the flavorful broth. You can also add a sprinkle of grated Parmesan cheese for extra flavor.
Serving and enjoying escarole and beans
Escarole and beans is extremely versatile! Serve it as a side dish with red meat or eggs, or enjoy it as a hearty vegetarian main course.
Got leftovers? Store them in an airtight container in the refrigerator. They’ll keep for about 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also microwave it, but the texture might change slightly.
To Conclude
Escarole and beans: It’s simple, it’s healthy, and it tastes great. Whether you follow a traditional recipe or experiment with variations, this dish connects you to generations of Italian cooks who have nourished their families with simple, wholesome ingredients.
So, give this recipe a try! Don’t be afraid to make it your own. And enjoy the enduring appeal of a dish that proves that sometimes, the simplest things in life are also the best.